¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Vegetable Soup with Beef Shank Stock
by
Drick Perry
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 408 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
You might also like
Grilled Vegetable Soup With Fresh Herbs
Receta
Reviews/Comments
Close this frame
%20on%20the%20bones%20which%20not%20only%20boost%20flavor%20but%20also%20draws%20minerals%20from%20the%20bone.%20With%20this%20stock%20I%20like%20to%20make%20gravies,%20soups%20and%20sauces.%20Each%20batch%20makes%20enough%20for%20a%20large%20pot%20of%20soup%20or%20ample%20quantities%20that%20I%20freeze%20or%20refrigerate%20in%20smaller%20containers%20for%20future%20use.%3C/p%3E%3Cp%3EBelow%20is%20the%20recipe%20I%20use%20to%20make%20beef%20stock.%20Today%20I%20used%20beef%20shanks%20'cause%20I%20wanted%20to%20use%20the%20meat%20in%20the%20Vegetable%20Soup%20recipe%20that%20follows.%20Enjoy!%3C/p%3E%3Cp%3ERich%20Beef%20Stock%3C/p%3E%3Cp%3Emade%20with%20roasted%20vegetables%20and%20beef%20bones%3C/p%3E%3Cp%3Emakes%20about%206%20quarts%3C/p%3E%3Cp%3E6%20to%208%20pounds%20beef%20bones,%20oxtails,%20shins,%20short%20ribs%20or%20beef%20shanks%20(the%20meat%20is%20a%20plus)%3C/p%3E%3Cp%3Esalt%3C/p%3E%3Cp%3Ehot,%20rich%20beef%20stock%3C/p%3E%3Cp%3E1/4%20cup%20ketchup%3C/p%3E%3Cp%3E1/2%20teaspoon%20black%20pepper%3C/p%3E%3Cp%3E2%20onions,%20quartered%3C/p%3E%3Cp%3E2%20ribs%20of%20celery,%20halved%3C/p%3E%3Cp%3E2%20carrots,%20cut%20into%204x1/2-inch%20strips%3C/p%3E%3Cp%3E1/2%20green%20bell%20pepper,%20quartered%3C/p%3E%3Cp%3E6%20garlic%20toes,%20halved%3C/p%3E%3Cp%3E2%20cups%20dry%20red%20wine%3C/p%3E%3Cp%3E4%20bay%20leaves%3C/p%3E%3Cp%3E1%20teaspoon%20dried%20thyme%3C/p%3E%3Cp%3E6%201/2%20quarts%20cold%20water%3C/p%3E%3Cp%3Ebeef%20shanks%3C/p%3E%3Cp%3EPreheat%20oven%20to%20450%20degrees%20F.%3C/p%3E%3Cp%3EFor%20beef%20bones,%20oxtails,%20shins:%20Place%20in%20a%20roasting%20pan,%20lightly%20sprinkle%20with%20salt%20and%20cook%20for%2045%20minutes.%20Turn%20bones%20over%20and%20cook%2020%20minutes.%3C/p%3E%3Cp%3EFor%20short%20ribs,%20beef%20shanks:%20Place%20in%20a%20roasting%20pan,%20lightly%20sprinkle%20with%20salt%20and%20cook%20for%2025%20minutes.%20Turn%20bones%20over%20and%20cook%2015%20minutes.%3C/p%3E%3Cp%3ERemove%20from%20oven,%20pour%20off%20any%20liquid%20reserving%20the%20bottom%20broth.%20Discard%20the%20top%20grease.%3C/p%3E%3Cp%3EReduce%20oven%20to%20400%20degrees%20F.%20Mix%20the%20ketchup%20with%20the%20black%20pepper%20and%20brush%20onto%20the%20bones,%20ribs%20or%20shanks.%20Scatter%20on%20top%20the%20onion,%20celery,%20carrots,%20bell%20pepper%20and%20garlic.%20Return%20to%20oven%20and%20cook%20for%2030%20minutes.%20Add%20the%20red%20wine,%20the%20reserved%20broth%20and%20cook%20another%2030%20minutes.%3C/p%3E%3Cp%3EPlace%20all%20in%20a%20large%20stockpot%20and%20add%20the%20bay%20leaves,%20thyme%20and%20water.%20Bring%20to%20a%20simmer%20and%20reduce%20heat%20to%20low%20(barely%20simmering)%20cooking%20for%204%20to%206%20hours.%20Continually%20skim%20off%20the%20scum%20that%20forms%20on%20the%20surface.%3C/p%3E%3Cp%3EStrain%20liquid%20in%20a%20colander%20using%20layers%20of%20cheesecloth%20or%20linen%20if%20you%20prefer%20a%20clear%20stock%20(consomme).%20Discard%20the%20solids.%20Store%20the%20stock%20in%20sealed%20containers%20after%20it%20cools%20completely%20(or%20proceed%20to%20make%20soup).%3C/p%3E%3Cp%3ENow,%20with%20making%20the%20stock%20aside,%20we%20get%20to%20move%20to%20the%20real%20reason%20of%20this%20post%20-%20a%20most%20flavorful%20pot%20of%20soup%20that%20is%20good%20for%20you%20and%20allows%20you%20to%20appreciate%20the%20time%20you%20took%20to%20develop%20the%20depth%20of%20a%20rich,%20full%20bodied%20stock.%3C/p%3E%3Cp%3EVegetable%20Soup%20with%20Beef%20Shank%20Stock%3C/p%3E%3Cp%3Emade%20with%20fresh%20or%20frozen%20vegetables%20(with%20a%20little%20pantry%20help)%20that%20taste%20garden%20picked%3C/p%3E%3Cp%3Eserves%206%20to%2010%3C/p%3E%3Cp%3EBeefy%20Vegetable%20Soup%3C/p%3E%3Cp%3EIn%20a%20large%20stockpot,%20heat%20the%20oil%20over%20medium%20high%20heat%20and%20add%20the%20carrots,%20celery%20and%20onions.%20Saute%20until%20onion%20is%20clear.%20Add%20the%20beef%20stock,%20increase%20heat%20and%20bring%20to%20a%20simmer.%20Add%20salt%20if%20needed.%20Add%20all%20ingredients%20and%20allow%20soup%20to%20come%20back%20to%20a%20low%20simmer.%20Reduce%20heat%20and%20cook%2030%20to%2045%20minutes%20or%20until%20potatoes%20are%20tender.%3C/p%3E%3Cp%3EServe%20hot%20with%20choice%20of%20bread.%3C/p%3E%3Cp%3ENote:%20To%20make%20a%20Beefy%20Vegetable%20Soup,%20cut%20a%201%201/2%20to%202%20pound%20roast%20in%20bite%20size%20pieces,%20season%20and%20sear%20in%20hot%20oil.%20Add%20to%20the%20soup%20when%20adding%20the%20beef%20stock.%3C/p%3E){kind=link}