1 beef bone stock:
4 lb meaty bones sawed into piece
1 each halved onion
2 each quartered carrots
1 each outer stalk celery cut into 3 piece, s
1 small turnip sliced optional
12 each peppercorns
1 each bay leaf
1 pinch of thyme
4 each parsley stalks
1 soup:
3 pt beef bone stock with fat removed
3 tbsp fat from stock
1 large chopped onion
1 cup diced carrot
1/2 cup diced celery
1/2 cup diced turnip optional
1/2 cup diced parsnip optional
1 1/2 lb cross cut shanks
1 cup chopped tomatoes
1 tsp sugar
1 tbsp salt
1/2 tsp pepper
1/4 cup barley (if used soup must be eated, in a day or two)
A Recipe for
Beef & Vegetable Soup #1
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This Recipe for Beef & Vegetable Soup #1 is one of thousands in the Recipes-to-go Meat Cookbook.
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There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
This is a recipe for Beef & Vegetable Soup #1 from the recipe cookbook of Recipes-to-go (Meat)
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Food Tip |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
Food Tip |
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, tomatoes, sugar, salt and pepper. Bring to a boil.
Reduce heat, cover and simmer for 1 1/2 hours or until beef is
tender. Soup is ready to serve. Soup improves when served the
next day.
Serves: 6
Beef & Vegetable Soup #1 Recipe brought to you by Recipes To-Go