|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.
1 - 10 of 49 for beef shank soup
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Trim the meat and put in a large pot with 5 quarts cold water. Add the tomato, garlic, bay leaf, salt, pepper, and onion; let stand 15 minutes. Bring ...
Combine beef, salt, thyme, ... tender. Remove beef shank, peppercorns and ... and return to soup. Add remaining ... minutes or until vegetables are tender.
Place beef shanks on bottom of ... remaining ingredients and pour over beef shanks. Stir to coat. Cover and slow cook all day until beef is tender. Serves 6.
Trim the meat from the bones, and then cut it into small cubes. Brown it in a large skillet or in the bottom of a dutch oven. Add onions and ...
Place beef shanks, soup bone, salt, pepper, ... beef and bones. Allow to cool so you can cut meat into small pieces and return to pot. Discard excess fat.
Cook beef and save broth. ... of broth to soup pot. Cook celery, ... mushroom soup, onion, and barley. Shake in dill weed. Cook until soup is thick. Serve.
Put meat in large pot. Cover with water. Add onion, bay leaves, salt, and pepper; simmer. Skim off fat. Add tomatoes and vegetables. Add celery ...
Combine meat, tomato juice, onion and seasonings with 6 cups water in suop kettle with bay leaves. Simmer 2 hours. Add rest and simmer at least 2 ...
In a Dutch oven or soup kettle, place soup ... potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender. Serves 9.
Cut meat into ... the mixed vegetables and barley (and pasta if desired) and simmer for 45 minutes. The long cooking time makes a delicious pot of soup.
Result Page: 1
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