Boiled Beef Soup - Steve’s Recipes скачать в хорошем качестве

Boiled Beef Soup - Steve’s Recipes

Cooking for your family is a great way to spend your Sunday evening, especially when it means you can store the leftovers and use for lunches, or as an easy add on to meals throughout the following week. I like using roast beef because all those drippings that you typically collect for gravy, are now adding flavour to your soup! This recipe is a family favourite! Ingredients: Roast beef (find a cut with nice fat marbling) Beef soup bones 5 Litres of no salt added beef broth 1 big beet 1 can diced tomatoes 1 cup barley 1 big onion 1 lbs green beans cut into nibs 5 stalks celery 5 carrots 1 bulb garlic 1/4 cabbage 4 potatoes 1 can rinsed black beans 1 can rinsed kidney beans 1 bunch of spinach 3 tbsp vinaigrette 3 tbsp Marjoram 1 tbsp Herbs de Provence 2 tbsp pink salt (doesn't have to be pink) 2 tbsp Worcestershire Soup knot: Cheesecloth Rosemary Thyme Bay leaves Jalapeños Directions: Boil beef bones in smaller pot with 1 litre of broth. In large pot, add roast beef to 4 litres broth on medium heat, add tomatoes and small cubed beet. When the middle of beef bones have softened (about 1 hour) remove the bones and gently scrape out the marrow. Put marrow in small bowl and mash with fork into a paste. strain remaining broth into main soup pot and add marrow paste. Pot barley in the smaller pot once cleaned from the bones, and boil with 3 cups of water until softened. Add chopped carrots, celery, onion, green bean nibs. Add garlic, soup knot, cabbage and barley. Remove roast beef and cut into small cubes, add back into soup. Cut potatoes into small cubes and rinse, then add to soup along with beans (try not to overcook the potatoes and beans.. about 30min). Add all other spices and lastly the chopped spinach (try to remove as much stem as possible). Spoon in a big scoop of miso paste. Bon appetite! You may need to use a second pot for all ingredients if you get a big roast or big potatoes. I sometimes don't add beef to that second pot of soup for my friends who prefer less beef. This will need a few hours to cool down, and then clear some space in your fridge! Just take a few scoops in a smaller pot for reheating single servings afterwards. Sometimes the soup is so thick, that I use a bullion cube and cup of water for the reheat. Usually keeps for 3 to 4 days, but always trust your nose. If it smells bad, do not eat it. Happy cooking, my friends! Chef Steve Please follow me on social! Twitter @StevesRecipes Instagram @steves_recipes YouTube    / @stevesrecipes2266   Production by www.effectiveperspective.ca Special thanks to Colin Pearson and Docc Andrews