From: Executive chef Kyoo Eom, Poste Moderne Brasserie, Washington DC. Yield: 30 servings.
5 lb. beef short rib
2 celery ribs
1 garlic clove
1 bouquet garni
10 pepper corns
2 calves' feet
7 lb. onion sliced
2 gallon beef stock from the short rib
to taste, thyme
1 cup dry sherry, or to taste
For short ribs: Poach the short rib in chicken stock with mirepoix and calves' feet. When ribs are tender, remove them, and cool them down. Strain the broth and use for the soup.
For soup: Caramelize the onion with beef stock. Add the remaining stock, lots of thyme to taste and sachet, and simmer for 20 minutes. Adjust the seasoning and add the sherry to taste. Cool down immediately and serve.
Optional: Garnish with broiled Gruyere cheese on a crostini placed on top of soup.