4 lb Short ribs of beef
1 each Onion skin on studded with
-2 cloves
3 cl Garlic peeled and
-lightly crushed
4 each Whole black peppercorns
4 cup Beef broth
3 small Leeks roots trimmed and 1
-inch of green left on cut
-into 1/4 x 2 inch julienne
-strips well washed
3 each Carrots cut into 1/4 x 2
-inch julienne strips
3 each Celery ribs cut into
-1/4 x 2 inch julienne
-strips
8 each White mushroom caps cut
-into thin slices
2 cup Shaped pasta cooked until
-just tender
Salt and fresh ground black
-pepper to taste
2 tbsp Chopped dill
2 tbsp Parsley
A Recipe for
Baked Beef & Vegetable Soup
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
This Recipe for Baked Beef & Vegetable Soup is one of thousands in the Recipes-to-go Beef Cookbook.
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
If you enjoy this Baked Beef & Vegetable Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This is a recipe for Baked Beef & Vegetable Soup from the recipe cookbook of Recipes-to-go (Beef)
Food Tip |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
What garlic is to food, insanity is to art. |
| Anonymous |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Preheat oven to 350 degrees. Place beef, onion, garlic,
peppercorns and broth in an oven-proof casserole. Add water to
cover by 1 1/2 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.
Serves: 6
Baked Beef & Vegetable Soup Recipe brought to you by Recipes To-Go