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Baked Beef and Vegetable Soup Recipe
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To make Baked Beef and Vegetable Soup you will need
Ingredients
| 4 | pounds | Short ribs of beef | | 1 | | Onion skin on studded with 2 cloves | | 3 | cloves | Garlic peeled and lightly crushed | | 4 | | Whole black peppercorns | | 4 | cups | 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 | | Carrots cut into 1/4 x 2 inch julienne strips | | 3 | | Celery ribs cut into 1/4 x 2 inch julienne strips | | 8 | | White mushroom caps cut into thin slices | | 2 | cups | Shaped pasta cooked until just tender | | | Salt and fresh ground black pepper to taste | | 2 | tablespoons | Chopped dill | | 2 | tablespoons | Parsley |
Instructions
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.
Enjoy your Baked Beef and Vegetable Soup
How much is in a cup?
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Sat 9 Aug 2008
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