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Ingredients
4 pounds beef, cut into ½-inch chunks
6 tablespoons vegetable oil
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper to taste
4 pounds leeks, trimmed of roots and green parts
2 cups rolled oats
⅔ cup parsley
Nutritional analysis per serving (8 servings)
47 grams carbs; 143 milligrams cholesterol; 606 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 24 grams fat; 1 gram trans fat; 6 grams fiber; 346 milligrams sodium; 55 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, brown the beef in 2 tablespoons of the vegetable oil over medium heat. Add 3 quarts of water, 1 teaspoon of the salt and a few grinds of pepper. Bring to a boil, cover and simmer until meat is tender, about 2 ½ hours.
- Step 2
Meanwhile, split the leeks in half, rinse them well and slice them thinly. Saute half the leeks in 2 tablespoons vegetable oil over medium heat until softened, about 7 minutes. Transfer to a plate. Repeat with the remaining leeks.
- Step 3
When meat is done, remove the pot from the heat, remove the meat and let cool. Skim the fat from the pot. Over high heat, bring the broth to a boil and stir in the oats. Return to a boil, reduce heat and simmer 30 minutes.
- Step 4
When the oats are done, stir in the meat and warm thoroughly. Serve garnished with the parsley.
Private Notes
Comments
Ummm. Am I missing something? The leeks are on a plate, reserved... And?
Ummm. Am I missing something? The leeks are on a plate, reserved... And?