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Meat
Easy
8 Servings
Allergens 
No Allergens specified
4 Hours
Diets
This is so rich tasting and hearty, it’ll become a Yom Tov staple.
3 tablespoons oil
1 Spanish onion, peeled and chopped
1 small celery root, peeled and chopped
2 parsnips, peeled and chopped
1 turnip, peeled and chopped
1 beet, peeled and left whole
3 medium squashes, peeled and chopped
2 (1-pound) pieces boneless flanken
3 marrow bones
10 cups water
1 tablespoon Haddar Salt
Pereg Garlic Powder, to taste
Pereg Pepper, to taste
In a large pot, sauté onion in oil until translucent. Add the chopped veggies and sauté another 10–15 minutes, mixing often.
Take veggies out of the pot and add flanken. Over a high flame, sear meat until browned on both sides.
Return veggies to soup and add remaining ingredients. Cover and cook over low flame for three to four hours.
Take out meat and partially blend the soup, making sure to leave some chunks. Shred meat a little and return to the pot.
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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