| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Microwave, Soups/stews |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Meaty bones sawed into piece |
| 1 |
|
Halved onion |
| 2 |
|
Quartered carrots |
| 1 |
|
Outer stalk celery cut into 3 pieces |
| 1 |
sm |
Turnip sliced optional |
| 12 |
|
Peppercorns |
| 1 |
|
Bay leaf |
|
|
Pinch of thyme |
| 4 |
|
Parsley stalks |
| 3 |
pt |
Beef bone stock with fat removed |
| 3 |
tb |
Fat from stock |
| 1 |
lg |
Chopped onion |
| 1 |
c |
Diced carrot |
| 1/2 |
c |
Diced celery |
| 1/2 |
c |
Diced turnip optional |
| 1/2 |
c |
Diced parsnip optional |
| 1 1/2 |
lb |
Cross cut shanks |
| 1 |
c |
Chopped tomatoes |
| 1 |
ts |
Sugar |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Barley (if used soup must be eated in a day or two) |
INSTRUCTIONS
BEEF BONE STOCK:
SOUP:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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