Results 1 - 10 of 34 for beef shin soup

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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.

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.

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 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.

5. SOUP
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.

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.

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 8 ingredients in a large pan and simmer covered, until meat is very tender, about 3 hours. Add rest of ingredients and simmer, covered, ...

Braise meat both sides. Add broth, water, salt, pepper, carrots, celery, wine, and Worcestershire sauce. Simmer 2 hours on low. Strain broth. Saute ...

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 ...

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