Tomato Chicken Broth with Pulled Short Ribs and Roasted Vegetables
A broth-based soup can seem simple at first, but a slight change in how you serve it can make it feel sophisticated and unique for entertaining. Any broth-based soup can work here — Thai coconut, miso-based, chicken-based — paired with interesting components and finished with some fresh herbs.
Homemade Stock:Yes, it's worth making your own! Soups are only as good as the stock you use. In a large pot, combine 2 packs chicken necks, 2 packs chicken bones, 3-4 small marrow bones, 2 large carrots, 3-4 celery stalks, 1 large sweet onion, a handful of peppercorns, and 2-3 bay leaves. Nothing needs to be peeled — just throw everything into the pot, fill with water, and bring to a boil. Reduce heat and simmer for 5-6 hours. Let cool, then strain and discard all bones and vegetables. Refrigerate overnight. Once cold, skim off any fat.
Tomato Broth: 1 tablespoon fennel seeds
2 tablespoons olive oil
1 large Vidalia onion, sliced thinly
1 fennel bulb, chopped (reserve fronds for garnish)
3-4 cloves garlic, minced
5-6 lbs. sweet cherry tomatoes
3 tablespoons Tuscanini tomato paste
3 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
6 quarts chicken broth
Salt, to taste
Black pepper, to taste
Heat olive oil in a large pot over medium heat. Add onions and fennel and cook until they begin to soften. Add garlic and tomatoes and cook for 10-15 minutes, until caramelized. Add tomato paste and fennel seeds, then stir and cook for 1 more minute.
Stir ingredients well, smashing the tomatoes in with the rest of the ingredients. Add herbs, broth, and salt. Simmer for 45-60 minutes, until the flavors combine and deepen. Let cool.
Pour the soup through a fine mesh strainer or sieve, discarding what's left behind.
If you wish to clarify it even more, run the soup through a cheesecloth once or twice more. Taste and season with more salt and pepper as needed.
Slow Cooked Short Ribs:Season short ribs with salt and pepper. Sear in a skillet over medium-high heat until a nice brown crust develops. Set aside. Add diced onions, carrots, celery, and garlic to the same skillet. Sauté for 5-6 minutes. Add vegetables to a glass oven proof dish, then place short ribs on top and sprinkle with thyme and rosemary. Add 1 cup stock. Cover tightly and cook on 300°F for 3 hours, until tender.
Roasted Vegetables:Drizzle oil on a large sheet pan. Add chopped cauliflower and whole cherry tomatoes. Toss with olive oil, salt, and fresh thyme. Roast in oven at 375°F until roasted and lightly charred.
To Serve: Place pulled short ribs in a shallow bowl together with roasted tomatoes and roasted cauliflower, then add a small bunch of microgreens in the center. Slowly drizzle the broth around the vegetables. Alternatively, Serve the bowl to your guests and pour your broth tableside from a small glass jar.