using flanken (short ribs) gives the best flavour — i've never tried it with stewing beef but that may be the next best substitute if short ribs are unavailable. if you cannot get the soup bones then perhaps add a stock cube or powder for extra flavour.
making the recipe couldn't be easier, either. after bringing the meat to a boil and skimming, you just throw everything in and let it cook over low heat for 3 hours.
so what is heimishe? well, it's yiddish for home-y or homestyle or "our way". for a fun 5 minute explanation of montreal heimishe jewish food go here and click on the listen link. (<--p.s. enough already with the american pronunciation of my city!! for the record, it's MUN-tree-all (like fun), not maaawwn-tree-all!)
2 or 3 large strips flanken (short ribs)
2 good sized soup bones (beef)
12 c water
2 large beets, peeled and cut in chunks
1/2 medium cabbage, grated (i just shred it thinly by knife)
1 can diced (or whole) tomatoes (28 oz)
6 oz can tomato paste
1/2 c brown sugar, packed
1 tbsp lemon juice or 1/8 - 1/4 tsp sour salt
salt and pepper, to taste
- put meat and bones in the water in a large soup pot and bring to boil. remove any proteins that coagulate;
- add the remaining ingredients;
- cook, covered, on simmer for 3 hours;
- adjust flavours at the end with extra salt, pepper, lemon juice and sugar.