Beef and vegetable soup #1

Yield: 1 servings

Measure Ingredient
4 pounds Meaty bones sawed into
\N \N Pieces
1 \N Halved onion
2 \N Quartered carrots
1 \N Outer stalk celery cut
\N \N Into 3 pieces
1 small Turnip sliced optional
12 \N Peppercorns
1 \N Bay leaf
\N \N Pinch of thyme
4 \N Parsley stalks
3 pints Beef bone stock with
\N \N Fat removed
2 tablespoons Fat from stock
1 large Chopped onion
1 cup Diced carrot
½ cup Diced celery
½ cup Diced turnip optional
½ cup Diced parsnip optional
1½ pounds Cross cut shanks
1 cup Chopped tomatos
1 teaspoon Sugar
1 tablespoon Salt
½ teaspoon Pepper
¼ cup Barley (if used soup must
\N \N Be eaten in a day or two)



STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 Tb of it for the soup. SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatos, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1½ hours or until beef is tender. Soup is ready to serve. Soup improves when served the next day.

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