|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 34 for beef shin soup
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Put first 8 ... until meat is very tender (about 3 hours). Add rest of ingredients and simmer, covered, until vegetables are done. Makes about 5 quarts soup.
Put first 6 ... This is the most important part. Keep adding seasoning until proper flavor. Soup freezes well, but have to adjust seasoning before serving.
Put first 9 ... paste of 2 tablespoons flour in water may be added to thicken soup. Makes 5 quarts. NOTE: Fresh vegetables may be substituted for the frozen.
1. Place beef, bone, salt ... 1/2 hours. 5. Remove meat and bone; discard bone. 6. Let meat cool. Cut into cubes. Add to soup. Refrigerate several hours.
In a 10 ... way and add beef cubes, soup bone, pot herbs, ... egg noodles separately. If cooked in soup, the noodles will take too much of the soup juice.
Put the peas, ... water into a soup kettle. Bring slowly ... bone and dice a portion of the meat in each serving. Garnish each serving with fresh parsley.
Cut meat off soup bones. Trim off ... with soup bones, shin bones and marrow ... refrigerator for a few days or frozen for long term use. Yields: 2 quarts.
In a large shallow roasting pan place bones, carrots, and onion. Bake uncovered in a 450 degrees oven for 30 minutes or til the cones are well ...
Braise meat both sides. Add broth, water, salt, pepper, carrots, celery, wine, and Worcestershire sauce. Simmer 2 hours on low. Strain broth. Saute ...
Put first 8 ingredients in a large pan and simmer covered, until meat is very tender, about 3 hours. Add rest of ingredients and simmer, covered, ...
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