Baked beef & vegetable soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Short ribs of beef |
| 1 | each | Onion skin on studded with 2 cloves |
| 3 | cloves | Garlic peeled and lightly crushed |
| 4 | eaches | Whole black peppercorns |
| 4 | cups | Beef broth |
| 3 | smalls | Leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed |
| 3 | eaches | Carrots cut into 1/4 x 2 inch julienne strips |
| 3 | eaches | Celery ribs cut into 1/4 x 2 inch julienne strips |
| 8 | eaches | White mushroom caps cut into thin slices |
| 2 | cups | Shaped pasta cooked until just tender |
| Salt and fresh ground black pepper to taste | ||
| 2 | tablespoons | Chopped dill |
| 2 | tablespoons | Parsley |
Directions
Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1½ inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool. Shred from bones, discarding any fat and the bones.
COver. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.