BEEF
Old Fashioned Meat Loaf
Oxtail Ragout

Beef Soup

Beef Stroganoff

French Pot Roast of Beef

Meat Balls

Meat Dolmathes

Mother's Day Roast Beef  


BEEF SOUP, THE HEALER
Yield: 12-16 cups

5 pounds combination beef neck bones and beef marrow bones
1 tablespoon salt
1 teaspoon black pepper
2 whole cloves
3 celery ribs
1 large yellow onion, peeled and sliced
1 clove garlic, peeled and split
(Optional: 2 juniper berries, bruised)
12 cups cold water (cold water draws flavor from ingredients)
2 pounds bottom round or chuck beef in one piece
As many carrots as you please
(Optional: Cannoli white beans, peas, string beans, corn, fine noodles)

1. Combine ingredients in a large soup pot, reserving the 2 pound piece of beef and carrots for later.
2. Bring to a hard boil. Skim the foam that rises to the top. Remove it several times, if necessary. Lower heat to medium. Cover the pot and boil gently 2 1/2 hours.
3. Cool and strain, reserving any meat from the bones. Refrigerate overnight.
4. Remove and discard the fat from the top.
5. Return the soup to the pot. Add the beef. Bring to a boil. Lower heat to medium. Cut up carrots and add. Boil gently 1 hour, or until meat is very tender. Cool to room temperature. Remove meat and refrigerate. When meat is cold, cut into little pieces and add to soup.
6. Add a variety of vegetables. Check for seasoning, adding salt and pepper as desired.

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Food Protection Manager Certification Examination Exp. 9/14/2015