Beef Poridge Bread Bowls

Jamie Geller cooks up the ultimate soup that eats like a meal in this cooking demo sponsored by Labriute Meals.

Beef Porridge

Prep Time: 8 minutes
Cook Time: 3 hours, 10 minutes
Chill Time: none
Yield: 6 servings

1 tablespoon olive oil
1 (2-pound) bone-in or boneless flanken
1 large onion, chopped
12 cups water
1 (6-ounce) package split pea soup mix with spice packet
1 (6-ounce) package barley and lima bean soup mix with spice packet
15 baby carrots
1 teaspoon sea salt
2 stalks celery, cut in 1/4-inch slices
Whole Wheat Bread Bowl

1. In a 6-quart stockpot, heat olive oil over medium heat.
2. Rinse meat and pat dry. Season with salt and pepper.
3. Place flanken and onions in pot and cook over medium heat for 2 to 3 minutes until meat is lightly browned on both sides.
4. Add remaining ingredients, cover and bring to boil. Skim off any foam that rises to the surface and discard.
5. Reduce heat to a simmer and cook, uncovered for 3 hours, stirring occasionally. Ladle into bowls and serve.

Tip:
To turn this soup into an elegant meal serve it in bread bowls. Buy specially made bread bowls from your local bakery and slice off the top creating a lid, set aside for serving. Hollow out the inside, fill with steaming hot soup and replace the lid.

Wesley Kosher Supermarket donated all the groceries for this episode.
Wesley Kosher Supermarket.
455 Rt. 306
Monsey, NY
Phone: 845.364.7217



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Comments (12)

(12) Jamie Geller, March 11, 2009 9:08 PM

Shabbos Night Bread Bowl From Jamie Geller

Ok -- I usually use the bread bowls not on Shabbos, like for a Purim Seudah or Sheva Brachos. #11's idea sounds ok -- the real issue for me is keeping teh soup hot enough in an oven set to low - you know your oven best so that's your call, as for the soup melying thorugh the bowls, that shouldn't happen to quickly if at all, the bowls may get a little soggy and start to loose their shape but it shouldn't melt through them, and especially if you get nice hard bread bowls from the bakery you should have a bit of time with them...Good Luck and let us all know how it works out if you do try it

(11) Anonymous, March 1, 2009 12:22 PM

bowl life.

How long, after filling the bread bowls do I have before the liquids melt through the bowl. Can I prepare them before Shabbos, leave in a low oven in a large open roasting pan, and know they'll be intact until men return from shul, and do the layl Shabbos things that precede serving the "porridge"?

(10) Elisheva, February 23, 2009 9:26 PM

Hilchos Shabbos issue?

Looks delicious! Just wanted to point out that using bread bowls for hot soup (especially soup with solids in it) on Shabbos might be an issue of cooking the bread: "yesh boshul achar afiyah," a baked product can be put through the cooking process even after it's baked, and that may be forbidden on Shabbos. Please check with your Rabbi or Posek. Additionally, there is a lot of research out there on MSG, and it's not actually been positively proven that it's a health hazard. Wikipedia has some information on the studies that have been done, for those interested in further research. For people who feel that its elimination from their diet has helped, that's great. But it doesn't mean that those who are not experiencing any issues have to be overly concerned. Do your own research, and speak to your health professional.

(9) Laurie, February 18, 2009 11:04 PM

here is a good for you soup mix

Streits makes a soup mix that has no msg, no hydrolyzed proteins, no hydrogenated fats. The split pea mix list only: green and yellow peas, dextrose, salt, onions, celery seed, canola oil, natural flavor, white pepper. Its pareve and has .5 gram of fat, 10 grams of fiber and 9 grams protein per serving

(8) Sharon, February 17, 2009 4:38 PM

Wash off the spices in the packets

Whenever I use the prepackaged soup mixes I rinse the contents in a colander and use my own spices. The packaged spices are much too salty and not healthy. You could also make that in a crockpot.

(7) Jamie Geller, February 17, 2009 10:24 AM

Comments and Answers from Jamie Geller

Hi Everyone! First I want to say thank-you SO much to everyone that has taken the time to watch the videos and buy the book. I am even more thankful for your feedback. It really helps me so much, especially now that I am working on book 2. And let me tell you guys– I have grown so much in the kitchen over the past few years. Ease has always been at the forefront of my cooking quests, but now so is health. When I first learned how to make something edible for my family the secret was always a spoon of soup mix here and a spoon of soup mix there and voila you’re done, well now I’ve found it doesn’t necessarily always take a ton more time, or sometimes any more time at all to make alternative healthful choices. That being said, here’s the deal… NO MSG: There are a few products out there right now, soup mixes and the like that say NO MSG, so you can always be on the lookout for those. Beef Porridge Soup Mix/MSG Alternatives: Tip1: Broth: “Imagine” makes great organic all natural broths, a particular favorite of mine is the “No-Chicken, Chicken Broth” which can be used as a flavorful base for many things. In this particular recipe you can use 6 cups broth and 6 cups water for your liquid measurement and that’s an easy way to add a lot of flavor to your porridge. Tip2: Sauté: Add a clove or 2 of chopped garlic and really sauté your onion and garlic until the onion is translucent – about 5-10 minutes over medium to high heat. This will really release a lot of flavor and although slightly more timely, will yield an incredibly tasty broth. Then sear your flanken, then add the remaining ingredients. Tip 3: Spices: In place of the spice packets double the sea salt measurement, to 2 teaspoons – and you may need to add more salt to taste toward the end of the cooking time. In this particular soup paprika, turmeric and/or cumin would be really nice – go for about ½ teaspoon of each, but feel free to experiment, if you have a favorite spice, through it in. Also a bouquet garni (which is fancy for: sack of fresh herbs) – of fresh parsley and dill, added the last 15 minutes of cooking time will add a ton of flavor. Cut of Meat: To answer the question about Flanken… Flanken is Yiddish for “sides of beef.” It generally refers to a strip of beef from the chuck end of short ribs. BUT, many cuts work really well. I have made this porridge with 1-inch thick bone-in chuck steaks and even cubed stew beef would be good. OK – Keep the feedback and questions coming and #3 – Chana if you are reading this I have been wanting to get in touch with you so email me if you can :-), Regards to all! J

(6) kochava, February 16, 2009 10:08 PM

spice packet loaded with deadly msg

the spice packets in the soup mixes are loaded with msg (sometimes simply called spices in the ingredients- legally, msg is called spices)it is neurotoxic, and kills brain cells, leads to obesity, learning disabilities, migranes, mood swings... do not feed it to your children, or use it if you are pregnant, or nursing. if you are interested to read up on the lethal effects of msg go online to weston a. price foundation, and read the msg articles. there is a book on msg called the taste that kills. it is a delicious nuerotoxin that you should bar from your kitchen. instead, use some fresh garlic, salt, pepper,curry,paprika, marjoram,cumin, rosemary,sage...there is so much flavor in the world, don't take deadly shortcuts

(5) rachel, February 16, 2009 3:43 AM

israeli version?

i love these videos...but many times i can't simply find the american pre-made products in israel...it would be good to know which spices are used exactly in the soup mix...

(4) Anonymous, February 15, 2009 2:57 PM

flanken?

What cut of meat is flanken? Is it chuck?

(3) Chana Zelasko, February 15, 2009 12:50 PM

Love it!

I just love your videos, Jamie! Keep it up!

(2) Nancy, February 15, 2009 10:20 AM

Use your own preferred spices

Be thrifty & season with your own preferred spices. Need ideas? Consult a cookbook you trust. Certainly you can make your own bread bowls.

(1) tehila, February 15, 2009 7:39 AM

ok, but...

what if you don't want to use soup mix? And can you make your own bread bowls?

 

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