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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large soup pot, heat the olive oil and brown the beef shin slowly on all sides. | 2. Add the onion, tomatoes, celery, carrots, salt, pepper, cloves, bay leaf, oregano, basil, and the water. | 3. Stir the ingredients with a wooden spoon and bring to a boil. Lower the heat and simmer the soup, covered, for 1 1/2 to 1 3/4 hours, or until the beef shin is tender when pierced with a knife. | 4. With a slotted spoon remove the beef bones, carrots, and celery and place on a cutting board. | 5. Remove the cloves and discard. | 6. Pour the remaining liquid and ingredients through a fine-mesh strainer over a large bowl. Press on the solids to extract the juices, then discard the solids. | 7. Pour the liquid into a large bowl and set aside. | 8. Trim the meat from the bones and shred it into small pieces. Add the meat to the liquid in the bowl. | 9. Cut the carrots and celery into thin slices and add them to the bowl. | 10. Cover the bowl tightly with plastic wrap and refrigerate overnight. (you can omit this step and skim the fat while warm if you prefer). | 11. When ready to use, remove the plastic wrap; scoop off the fat that has congealed at the top of the bowl and discard it. | 12. Pour the soup back into a soup pot and heat on low until hot. | 13. Place a slice of polenta in each individual soup bowl. | 14. Ladle the soup over the polenta and serve immediately. | 15. Refrigerate the remaining soup for up to 5 days or freeze for up to 3 months. | 16. To make the polenta, pour the cornmeal into a 1 1/2-quart saucepan and stir in the water with a wooden spoon. | 17. Cook, stirring, over medium heat until the cornmeal starts to thicken and leave the sides of the pan. | 18. Cook for about 15 minutes, always stirring in one direction to keep the mixture smooth. | 19. Pour the polenta out onto a cutting board, spread it evenly, and let cool. Cut the polenta into 8 pieces, cover with a piece of wax paper, set aside, and keep warm. | 20. Tip: You can make the polenta ahead of time. Cool, cover, and refrigerate it. When needed, cut it into pieces and place on a lightly greased baking sheet. Heat for 5 to 7 minutes or until hot in a preheated 350ºF oven. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornmeal	1	cup	stone-ground	441.64	93.8058	9.9064	4.3798
cold water	3	cups		0.0	0.0	0.0	0.0
extra virgin olive oil	1	tablespoon		44.1292	0.0	9.8175	0.2479
shin beef	1 3/4		cut	44.1292	0.0	9.8175	0.2479
yellow onion	1		peeled quartered	-	-	-	-
plum tomato	2	cups	diced	44.1292	0.0	9.8175	0.2479
celery	2	stalks	washed quartered	20.48	3.8016	0.8832	0.2176
baby carrot	16			-	-	-	-
fine sea salt	2 1/2	1/2		44.1292	0.0	9.8175	0.2479
black pepper		coarse	coarse	-	-	-	-
clove	12			69.048	16.5136	1.5044	3.2760000000000002
bay leaf	1			-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
basil	1	bunch		-	-	-	-
hot water	10	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.