Ingredients:
- Beef neck bone 3 lb (1.5 kg);
- Beef shin 2 lb (1 kg);
- 5 large onions, thinly sliced;
- 1 tablespoon safflower oil;
- 1 cup grated Jarlsberg cheese;
- 1 cup grated Australia cheddar cheese;
- 1/2 cup parmigiano reggiano cheese;
- 1 tablespoon sea salt.
Recipe:
Serving for 4
- Add safflower oil to a large pan over medium high heat;
- Sauté onions until soft and translucent but not brown;
- Heat up 5 quarts of water in a stock pot;
- Add sautéd onions;
- In a separate sauce pot of boiling water, add bone and shin;
- Boil for 5 minutes until blood and stuff come out;
- Wash them off under cold running water;
- Add bone and shin in the stock pot;
- Add salt;
- Lower to simmer after it comes to a boil for 1 1/2 to 2 hours;
- Take out shin and slice to 1/2” (1 cm) thick;
- Put meat on the bottom of a bowl, make sure the bowl is oven proof;
- Add onion soup, Jarlsberg and Australia cheddar cheese;
- Place in 400˚F (200˚C) oven for 10 minutes or cheeses start to melt;
- Add parmigiano reggiano on top and put it back in the broiler;
- Keep an eye on it to avoid burning;
- Take it out and let cool down before serving.