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Jessica Dang
Course Soup


For the bouquet garni

  • 1 head of garlic halved crosswise
  • 2 bay leaves
  • 10 sprigs of parsley
  • 10 sprigs of thyme
  • 3 whole cloves
  • 1 teaspoon of whole black peppercorns
  • Kitchen twine
  • Cheesecloth

Meats and vegetables

  • 1 lb. of beef brisket
  • 6 pieces of oxtail
  • 6 pieces of beef short ribs
  • 1 beef shank
  • 3 pieces of marrow bones
  • 4 links of Polish kielbasa sausages
  • 2 white onions peeled and cut in half
  • 5 large carrots peeled and cut into 2-in. pieces
  • 2 celery stalks chopped
  • 1 small head of savoy cabbage halved
  • 1 lb. of baby potatoes

For serving

  • Country bread warmed or toasted
  • Salted butter at room temperature
  • Strong mustard or grated horseradish mixed with sour cream


  • Wrap all of the ingredients for the bouquet garni in cheesecloth and secure with kitchen twine. These are all of the herbs and spices that will make this dish aromatic.
  • Place the bouquet garni, brisket, oxtail, short ribs, shank, marrow bones, onions, carrots, and celery into a very large stockpot and cover with water. Bring to a boil and skim and discard all of the scum that rises to the surface. Lower to a simmer and cook for 2 ½ to 3 hours with the lid on. (As I mentioned, the longer the better so check and see how tender the meat is and make the call yourself on how long to cook it for.)
  • Add the sausages, cabbage and baby potatoes to the pot. Simmer for an additional 30 minutes to 1 hour until vegetables are tender but not completely mushy.
  • Transfer the meats and vegetables to a separate tray or platter. Cut them into portions as you please, or leave them whole. Arrange onto a large wooden cutting board.
  • Taste the broth and season with salt and pepper. Ladle into small bowls.
  • Serve with country bread, salted butter, strong mustard or creamy horseradish.