Rindsuppe mit Grießnockerl

Name: Rindsuppe mit Grießnockerl
Prep time: 30 min
Cook time: 165 min
Total time: 195 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 2 lbs beef shank (bone-in), cut in chunks; 8 cups cold water; 2 medium carrots, peeled, halved; 1 medium leek, washed, halved; 8 oz celery root (celeriac), peeled, chunked; 1 medium yellow onion, halved; 2 bay leaves; 1 tsp black peppercorns; 2 tsp kosher salt; 1/4 cup unsalted butter, softened; 2 large eggs; 1/2 cup fine semolina; 2 tbsp fresh parsley, finely chopped; 1/8 tsp ground nutmeg

Rindsuppe mit Grießnockerl is Austria's clear beef soup, the first course of a Sunday meal, with tender shank meat and small semolina dumplings. Plan ahead: chill the dumpling dough 30 minutes.

195 minMediumServes 4420 cal/serving

AustrianSoupStovetopStandard

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Ingredients

2 lbs beef shank (bone-in), cut in chunks
8 cups cold water
2 medium carrots, peeled, halved
1 medium leek, washed, halved
8 oz celery root (celeriac), peeled, chunked
1 medium yellow onion, halved
2 bay leaves
1 tsp black peppercorns
2 tsp kosher salt
1/4 cup unsalted butter, softened
2 large eggs
1/2 cup fine semolina
2 tbsp fresh parsley, finely chopped
1/8 tsp ground nutmeg

Instructions

1

Put 2 lbs cut in chunks beef shank (bone-in) in a large pot with 8 cups cold water. Bring to a boil over high heat, then skim off the foam.
2

Add 2 medium peeled, halved carrots, 1 medium washed, halved leek, 8 oz peeled, chunked celery root (celeriac), 1 medium halved yellow onion, 2 bay leaves, 1 tsp black peppercorns, and 2 tsp kosher salt. Reduce the heat so the broth barely simmers.
3

Simmer partly covered for 2 1/2 hours, skimming now and then, until the beef shank (bone-in) is tender.
4

Check the thickest part of the beef shank (bone-in) with an instant-read thermometer. It should read at least 160°F and pull apart easily.
5

Lift out the beef shank (bone-in) and vegetables. Strain the broth into a clean pot. Shred the meat from the bones and slice the carrot and leek.
6

Beat 1/4 cup softened unsalted butter with 2 large eggs until fluffy. Stir in 1/2 cup fine semolina, 2 tbsp finely chopped fresh parsley, and 1/8 tsp ground nutmeg. Cover and chill 30 minutes until firm.
7

Roll the dough into balls about 1 1/2 inches across with wet hands.
8

Bring the strained broth to a gentle simmer. Drop in the dumplings, cover, and cook 10 minutes until firm and cooked through.
9

Cut one dumpling open. The center should be set, with no wet dough. Divide the shredded meat, sliced vegetables, and dumplings among bowls and ladle over the broth.

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Questions

What temperature does Rindsuppe mit Grießnockerl cook at?

Step 4 reads: "It should read at least 160°F and pull apart easily." That is about 70 C.

What can I use instead of leeks in Rindsuppe mit Grießnockerl?

The entry for Rindsuppe mit Grießnockerl calls for 1 medium leek, washed, halved. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

Can I make Rindsuppe mit Grießnockerl dairy-free?

Yes. The dairy in Rindsuppe mit Grießnockerl is 1/4 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Rindsuppe mit Grießnockerl gluten-free?

Yes. The gluten in Rindsuppe mit Grießnockerl is 1/2 cup fine semolina. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Rindsuppe mit Grießnockerl contain eggs?

Yes: 2 large eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Rindsuppe mit Grießnockerl can be done ahead?

Everything up to step 6. Step 6 is a built-in pause of 30 minutes: "Cover and chill 30 minutes until firm." Do everything up to that point ahead of time and pick up at step 7 when you are ready to finish.

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