Baked Beef & Vegetable Soup Recipe
Recipe Ingredients
4 lb Short ribs of beef
1 each Onion skin on studded with
-2 cloves
3 cl Garlic peeled and
-lightly crushed
4 each Whole black peppercorns
4 cup 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 each Carrots cut into 1/4 x 2
-inch julienne strips
3 each Celery ribs cut into
-1/4 x 2 inch julienne
-strips
8 each White mushroom caps cut
-into thin slices
2 cup Shaped pasta cooked until
-just tender
Salt and fresh ground black
-pepper to taste
2 tbsp Chopped dill
2 tbsp Parsley
Recipe Preparation
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.
Servings: 6
Back to Beef Recipes
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Baked Beef & Vegetable Soup Recipe from the Recipes 4U Cookbook
You no longer need waste money on over priced recipe books or pricey dining in posh dining establishments, all you have to do is discover and print the recipe that you have chosen and start preparing good food to amaze your family in the convenience of your own home
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