Beef Flank And Pork Shoulder Clear Soup

• 1 onion medium, quartered
• 1 bunch leeks chopped into 1/2 inch pieces, bulb or white part separated
• 1 pound beef flank steak or 2 lbs flanken ribs, trimmed or untrimmed
• 1 pound pork shoulder fat or skin removed, optional
• 1 teaspoon black peppercorns
• 1 head cabbage small, split lengthwise into sections; tough part removed
• green onions chopped for garnish

1. Pour a gallon of water in a stock pot, add black peppercorns, wait to boil.
2. When boiling, add quartered onions, white part of leeks, meat and a pinch or two of salt., just to flavor the meat a bit. Donot cover. When it boils again, skim the scum off the pot., discard. This is necessary if you want to have a clearer broth..
3. Cover and let boil till the meat is tender. You may have to take the pork out earlier than the beef. Boiling time (beef and pork) is less than an hour.
4. When meat is tender, add the cabbage and rest of the leeks (green part).. Season with salt and pepper according to taste. Cover, let boil for 3 minutes then turn the fire off in order not to overcook the vegetables. .
5. Note: You may find residual fat on top of the broth. If you are using meat and bones from healthy animals, there is no reason not to enjoy it but if you are stuck with doubts ... Let the stock cool down and when it has congealed (inside or outside the fridge) skim the solidified fat off. Save the fat - you can use this to make broth or to flavor soups.
6. When serving, garnish with chopped green onions. Fish sauce dip is optional.

onion, leeks, flanken ribs, pork shoulder, black peppercorns, cabbage, green onions

Taken from www.yummly.com/recipe/Beef-Flank-and-Pork-Shoulder-Clear-Soup-1025051 (may not work)