Beef Vegetable Soup

Ingredients

3 lbs of bone-in beef shank, cut into one inch pieces

6 cups of water

2 cups of tomato juice

1/3 cup of onion, coarsely chopped

1 teaspoon of salt (or a tablespoon...to taste)

2 teaspoons Worcestershire Sauce

1 teaspoon hot sauce

1/4 teaspoon hot pepper flakes

2 bay leaves

1 cup chopped potatoes 

1 cup chopped celery

1 cup chopped carrots

1 cup of chopped cabbage (optional)


Method

Remove meat from bone; cut in one inch bite-size pieces, sear in hot fat.

In a large 6-8 quart stock pot, add seared meat, bones, water, tomato juice and seasonings. Cover and simmer on low heat for 2 hours. Add vegetables, cover and simmer 1 hour longer. Remove bones and bay leaves.

Here is a picture of the page from my Mum's 75 year old cookbook, unopened for over 40 years. Has one of my Mum's hairs on it and a dried up piece of onion. 

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