• 1 kg beef shank and neck (olive cut), cut into large cubes
• 3 cups (400g) potatoes, cut into small cubes
• 1 cup (150g) carrots, cut into slices about 1 cm thick
• 1 cup (130g) celery, cut into thick slices about 2 cm thick
• 1/3 cup (80g) glazed rice (sella)
• 3 ½ liters (14 cups) water
• 1 ½ teaspoons (12g) cooking salt
• ½ teaspoon (1g) freshly ground black pepper
• 3 - 4 lemons for serving
METHOD
1. Rinse the beef well, making sure there are no small bone fragments left in the meat. Bring 12 cups of water to a boil in a pot. Add the beef and boil over medium heat for about 1 hour and 20 minutes until the meat is cooked. Skim the foam from the top initially, meaning use a slotted spoon to remove the scum that rises from the meat.
2. Add the potatoes, carrots, and celery to the soup. Boil for another 20 minutes. Add the rice (after rinsing it well to remove the starch so the water runs clear), the salt, the pepper, and stir. Add another 2 cups of hot water and boil for another 15 minutes until the rice is tender.
3. Cover the soup and let it 'rest' for ½ hour so the flavors meld. Put it back on the heat to warm up and add ¼ cup (60ml) of lemon juice. Stir and serve the soup with sliced lemons so everyone can add as much as they like.
