BEEF STOCK: Made one day
-ahead
5 lb Short ribs of beef
1 large Onion skin left on
2 each Whole cloves
3 each Cloves of garlic
2 each Stalk celery with leaves
1 large Carrot
3 cup Low/no sodium beef broth
VEGETABLES:
3 large Carrots cut in 1/2 inch
-dice
2 large Parsnips cut in 1/2 inch
-dice
2 each Stalk celery cut in 1/2 inch
-dice
6 each Sprigs fresh dill
1/2 lb Green beans 1 inch lengths
2 each Leeks cut into thin strips
1/4 cup Chopped parsley
1/4 cup Chopped dill
Salt and pepper to taste
A Recipe for
Beef & Vegetable Soup #2
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This Recipe for Beef & Vegetable Soup #2 is one of thousands in the Recipes-to-go Beef Cookbook.
He who lives by the sword eats with bloody hands. |
| Anonymous |
If you enjoy this Beef & Vegetable Soup #2 Recipe - you should enjoy the recipe collections you can find on the websites below:
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
This is a recipe for Beef & Vegetable Soup #2 from the recipe cookbook of Recipes-to-go (Beef)
Rice is born in water and must die in wine. |
| Italian Proverb |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Herb Tip |
Place short ribs in a soup pot. Halve onions and stud with
cloves. Add garlic, celery, carrot and broth. Add water to
cover by 1 1/2 inches. Cook, covered, for 1 1/2 hours or until
meat is tender. Remove meat, cool slightly and shred from the
bones, trimming and discarding all fat. Cool meat completely.
Wrap well and refrigerate until ready to use. Discard bones.
Strain stock, discarding solids, and cool completely.
Refrigerate overnight. Remove and discard alll the fat that has
risen to the top before using. To make soup, return defatted
stock to large soup pot. Add diced carrots, parsnips, celery
and dill sprigs. Bring to a boil slowly. Reduce heat and
simmer, covered, for 15 minutes. Bring reserved meat to room
temperature. Add green beans and leeks; simmer for an
additional 10 minutes. Remove dill sprigs. Add reserved meat
and half the chopped parsley and dill. Season with salt and
pepper; cook 3-4 minutes more to heat through. Add remaining
chopped parsley and dill, then serve steaming hot.
Serves: 6
Beef & Vegetable Soup #2 Recipe brought to you by Recipes To-Go