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Beef soup Recipe

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This recipe for Beef soup, by , is from The Curtiss/Walsh/Fabian Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ron Fabian
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Beef shank (small to medium); 2 lbs beef chuck roast; garlic cloves; onions; fresh herbs (e.g., rosemary, thyme, etc), small can of whole tomatoes. Other ingredients are up to you.

Directions:
Directions:
Use a heavy soup pot for this. Preheat oven to 350 degrees. Cut one medium onion in "sixteenths" (you want the onion pieces small, but not minced). Tie fresh herbs w/ kitchen string so that they can be removed from the soup. Salt and pepper the shank and the chuck roast; brown on all sides; put about 8 whole garlic cloves in the pan with the cut-up onion; roast for about three hours (do not put any liquid in at this point). Check after about 1 1/2 hours.There should be a small amount of liquid in the pan. If you need liquid, then put a cup of water in. Check from time to time to make sure the meat is "roasting" and not burning. After three hours, cover the meat with cool water and place on a very low burner on top of the stove. Put the herbs in. Let this cook for hours. Check the water from time-to-time to make sure it continues to barely cover the meat. Refrigerate overnight (you can remove the meat and herbs to make the next step easier, if you want). The next morning, the top of the liquid will be solidified fat. Remove this then place the meat and herbs back in the liquid. Continue to simmer. Put in one can of whole tomatoes. The meat should break-up on its own but if it doesn't, use a fork to break it up. You can add any other ingredients you want, such as peas, pearl onions, corn, mushrooms, cabbage, etc. If you add potatoes, peel and cut in small cubes and give them time to cook. I usually only add one or two potatoes. You can also serve this

Number Of Servings:
Number Of Servings:
eight
Preparation Time:
Preparation Time:
two days
Personal Notes:
Personal Notes:
This is based upon a soup recipe my dad showed me when I was about Evan's age. I "reconstructed" it with the help of my mother and Beverly, who said we never used a beef shank but pot roasts used to be sold with the bones in. The bone is essential.

 

 

 

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