Free Recipe Baked Beef and Vegetable Soup 2
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Baked Beef and Vegetable Soup 2 Recipe
4 lb Short ribs of beef
-inch julienne strips
1 ea Onion skin on studded with
3 ea Celery ribs cut into
-2 cloves
-1/4 x 2 inch julienne
3 cl Garlic peeled and
-strips
-lightly crushed 8
ea White mushroom caps cut
4 ea Whole black peppercorns
-into thin slices
4 c Beef broth
2 c Shaped pasta cooked until
3 sm Leeks roots trimmed and 1
-just tender
-inch of green left on cut
Salt and fresh ground black
-into 1/4 x 2 inch julienne
-pepper to taste
-strips well washed 2
tb Chopped dill
3 ea Carrots cut into 1/4 x 2
2 tb Parsley
Baked Beef and Vegetable Soup 2 Preparation
Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool. Shred from bones, discarding any fat and the bones. COver. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.
Cooking Temperature:
Recipe Serves: 6
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