|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try bone minestrone soup for more results.
Results 1 - 10 of 16 for beef bone minestrone soup
Result Page: 1
This is a good, slow cooking soup to keep simmering ... Pour in the beef broth and dry ... kept between 170°F and 190°F for the duration of the cooking.
In large kettle ... 1 hour. Add beef bones and shanks, bring ... Return meat to soup, scoop marrow ... minutes, or until most of the liquid has evaporated.
Combine beef with water, salt, ... are tender. Remove bones from stock. Meat ... 30 minutes. Add spaghetti and cook 10 minutes. Serve with lots of cheese.
Place soup bone and beef in large pot ... uncooked pasta, green beans and peas. Simmer 20 minutes. Stir in kidney beans; heat to boiling. Makes about 6 quarts.
1. Place meat and bones in 8 or 10 quart soup kettle. Add water ... with Parmesan cheese. Makes 6 quarts. May be frozen, leave 1 inch at top of container.
Combine beef, water, beans, ... are tender. Add zucchini, peas and vermicelli; simmer 15 minutes longer. Garnish with grated Parmesan cheese, if desired.
Place shin of beef in a large ... not brown. Remove bone and meat from ... cook 10 minutes longer. Serve - passing cheese to be sprinkled on top. Serves 10.
Bring first 4 ... Brown oil, garlic, ground beef, and chopped onion. Add vegetables and cook until tender, then add macaroni and zucchini; cook until done.
Soak beans overnight ... water, spices and soup bones. Simmer 2 ... 10 minutes longer or until vegetables are done. Sprinkle with grated Parmesan cheese.
Combine bones and water; bring ... tender. Add to soup along with green ... is tender. Let soup "rest" before serving. Serve with grated Parmesan cheese.
Result Page: 1
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