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Chasen’s Beef Belmont With Matzo Balls: A Culinary Classic

The first time I tasted Chasen’s Beef Belmont was not within the hallowed walls of the legendary restaurant itself, but rather, at a small community seder many years ago. An older woman, Mrs. Rosen, had painstakingly recreated the dish from memory, a whispered-about recipe passed down through generations. The hearty aroma of simmering beef, the tender strands of meat, and the comforting pillow of matzo balls transported me instantly. Each spoonful felt like a warm embrace, a connection to history and a testament to the enduring power of simple, honest cooking. This recipe brings back those memories, offering a delicious taste of tradition.

Recipe Overview

Prep Time: 1 hour 15 minutes
Cook Time: 2 hours 10 minutes
Total Time: 3 hours 25 minutes
Servings: 6
Yield: 6 servings soup, plus platter of sliced beef
Dietary Type: Not Specified

Ingredients

3 lbs short rib of beef
2 cups beef broth
2 bay leaves
2 sprigs fresh parsley
1 teaspoon dried thyme
2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 cups carrots, sliced diagonally
1 cup leek, sliced diagonally
1 cup celery, sliced diagonally
1/2 cup lima beans
4 ounces long egg noodles
Salt and pepper, to taste

For the Matzo Balls:

4 tablespoons melted fat or 4 tablespoons oil
4 large eggs, slightly beaten
1 cup matzo meal
1 tablespoon salt, if desired (optional)
4 tablespoons soup stock or 4 tablespoons water

Equipment Needed

Large Dutch oven
Cheesecloth
Kitchen string
3-quart pot

Instructions

Prepare the Beef: Place the short ribs and beef broth in a large Dutch oven.
Add Water: Add enough water to completely cover the ribs, and bring the mixture to a boil over high heat.
Simmer and Skim: Once boiling, reduce the heat to low and simmer gently. As the broth simmers, skim any foam or impurities that rise to the surface. This step is crucial for a clear and flavorful broth.
Create Bouquet Garni: Make a bouquet garni by tying the bay leaves, parsley sprigs, and thyme into a cheesecloth bundle using kitchen string. This allows the herbs to infuse their flavor without leaving stray leaves in the soup.
Add Bouquet Garni and Season: Place the bouquet garni into the Dutch oven with the salt and pepper.
Simmer Until Tender: Cover the Dutch oven and simmer gently for approximately 1 1/2 hours, or until the meat is very tender and easily falls off the bone. The cooking time can vary depending on the quality of the beef. Check for tenderness by piercing the meat with a fork.
Remove Bouquet Garni and Strain Broth: Once the meat is tender, remove the bouquet garni from the pot and discard it. Carefully strain the broth to remove any solids.
Return Broth and Meat: Return the strained broth and the beef to the pot.
Add Vegetables: Stir in the carrots, leeks, and celery to the pot.
Simmer Vegetables: Bring the mixture back to a boil over medium heat. Then, reduce the heat and simmer, covered, for about 10 minutes, or until the vegetables are tender.
Add Lima Beans and Noodles: Return the mixture to a boil once more. Add the lima beans and egg noodles. Cook until the noodles are nearly tender (al dente). Be careful not to overcook the noodles, as they will continue to cook in the hot broth.
Separate Meat: Remove the beef from the pot. Once it’s cool enough to handle, carefully separate the meat from the bones. Discard the bones and any excess fat.
Prepare for Serving: Keep the soup at room temperature or warmer. You’ll add the matzo balls just before serving.
Prepare Matzo Ball Mixture: In a mixing bowl, blend the melted fat (or oil) with the slightly beaten eggs.
Combine Dry Ingredients: In a separate bowl, mix the matzo meal with the salt (if desired).
Combine Wet and Dry: Combine the wet egg mixture with the dry matzo meal mixture and blend well.
Add Liquid: Add the soup stock (or water) to the matzo ball mixture and mix until the batter is uniform.
Refrigerate Matzo Ball Batter: Cover the matzo ball mixture and refrigerate for one hour. This allows the matzo meal to absorb the liquid and helps the matzo balls hold their shape during cooking.
Boil Water: In a 3-quart pot, bring 2 quarts of water to a full boil. Add salt to the water, if desired.
Form Matzo Balls: From the refrigerated matzo ball mixture, form about 16 matzo balls, each approximately 1 inch in diameter. Wet your hands slightly to prevent the mixture from sticking.
Cook Matzo Balls: Reduce the heat to medium-low so the water is gently boiling. Carefully drop the matzo balls into the gently boiling water.
Cover and Cook: Cover the pot and cook for 30 to 40 minutes. The matzo balls will expand as they cook.
Add Matzo Balls to Soup: Remove the matzo balls from the water with a slotted spoon and add them to the Beef Belmont soup. Simmer for 5 minutes to allow the flavors to meld.
Serve the Soup: Serve the soup first, with 2 or 3 matzo balls per bowl.
Slice and Garnish Beef: Slice the reserved beef and arrange it on a separate platter. Garnish the platter as desired.
Serve Separately: The soup is served separately from the platter of boiled beef. Guests can add their own choice of accompaniments to the beef platter.

Expert Tips & Tricks

Skimming is Key: Don’t skip skimming the broth; it removes impurities and results in a cleaner, more flavorful final product.
Gentle Simmer: Maintain a gentle simmer for the beef. A rolling boil can toughen the meat.
Matzo Ball Texture: For lighter, fluffier matzo balls, use seltzer water instead of regular water in the batter.
Resting the Matzo Ball Batter: The refrigeration period for the matzo ball batter is critical. It allows the matzo meal to fully absorb the liquid, resulting in a better texture.
Flavor Boost: For a richer broth, consider adding a browned onion or some mushroom stems to the pot while simmering the beef. Remove them before serving.

Serving & Storage Suggestions

Chasen’s Beef Belmont is traditionally served in two parts: a bowl of hearty soup with matzo balls, and a platter of sliced beef. The beef platter is designed to be customized, so offer a variety of accompaniments such as horseradish, mustard, pickles, or even a simple green salad.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The sliced beef should also be stored in an airtight container in the refrigerator and is best consumed within 2 days. Reheat the soup gently on the stovetop. The sliced beef can be reheated in a skillet with a little broth or served cold. While freezing the soup is possible, the texture of the matzo balls may change slightly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (Approximate)
Calories	600 kcal	30%
Total Fat	35g	54%
Saturated Fat	15g	75%
Cholesterol	150mg	50%
Sodium	800mg	33%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	5g	N/A
Protein	40g	80%

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: To make this recipe gluten-free, substitute gluten-free egg noodles for the regular egg noodles.
Vegetarian Matzo Balls: While not traditional, vegetable broth can be used in the matzo ball mixture for a vegetarian option. You can also add finely chopped vegetables like carrots and celery to the matzo ball mixture.
Spice it Up: Add a pinch of red pepper flakes to the soup for a subtle kick.
Seasonal Vegetables: Feel free to swap out the vegetables based on what’s in season. Parsnips, turnips, or butternut squash would all be delicious additions.
Alternative Meats: While short ribs are the classic choice, beef brisket or chuck roast could also be used.

FAQs (Frequently Asked Questions)

Q: Can I make the matzo balls ahead of time?
A: Yes, you can make the matzo balls a day ahead of time. Store them in the refrigerator in a container with some of the cooking liquid to keep them moist.

Q: What can I use if I don’t have beef broth?
A: You can substitute chicken broth or vegetable broth, but the flavor will be slightly different. Beef broth is recommended for the most authentic taste.

Q: How do I prevent the matzo balls from being too dense?
A: Don’t overmix the matzo ball batter, and be sure to refrigerate it for the full hour to allow the matzo meal to fully absorb the liquid.

Q: Can I add other vegetables to the soup?
A: Absolutely! Feel free to add other root vegetables like parsnips, turnips, or sweet potatoes. Just be sure to adjust the cooking time accordingly.

Q: Is it necessary to strain the broth?
A: Straining the broth is recommended for a clearer and more refined soup, but it’s not strictly necessary. If you prefer a heartier soup, you can skip this step.

Final Thoughts

Chasen’s Beef Belmont with Matzo Balls is more than just a recipe; it’s a piece of culinary history. It’s a dish that speaks of tradition, comfort, and shared meals. I encourage you to try recreating this classic dish in your own kitchen. Gather your ingredients, follow the steps, and most importantly, savor the process. Don’t hesitate to add your own personal touch to the recipe, and be sure to share your creations with friends and family. Pair this comforting meal with a glass of dry red wine or a crisp white wine for a truly memorable dining experience. Bon appétit!

Chasen’s Beef Belmont With Matzo Balls Recipe