Extreme Cuisine Edition

Sep 8, 2010

Mock Turtle Soup (Serves 8)

1 1/2 pounds beef brisket, cubed
1 cup canola oil
1 cup flour
2 onions, chopped
1 - 28 oz. can crushed tomatoes
1 pound ham, finely chopped
2 quarts water
3 bay leaves
6 whole cloves
1 teaspoon thyme
Salt and pepper to taste
1 cup sherry
3 hard boiled eggs, sliced
1 lemon, thinly sliced

In a heavy 5 quart dutch oven, heat 2 tablespoons of oil and add beef. Stir until beef is browned. Remove meat from pan. Add remainder of oil and combine with flour to make a roux, stirring constantly until the roux is milk chocolate brown. Add onions stirring until the roux darkens to bittersweet chocolate brown. Add the tomatoes, the ham and the water. Combine all spices and seasonings in a tea ball or cheesecloth bag and add to pot. Simmer for 3 hours. Remove spices and adjust for salt and pepper. Before serving, add sherry. Garnish each bowl with hard boiled egg and a lemon slice.