🫙 From the Spice Rack
Beef and Vegetable Soup #2
BEEF STOCK: Made one day -ahead 5 lb Short ribs of beef 1 lg Onion skin left on 2 ea Whole cloves 3 ea Cloves of garlic 2 ea Stalk celery with leaves 1 lg Carrot 3 c Low/no sodium ...
maineasy
Ingredients8 items
Ingredients
- 1lg onion skin left on
- 2ea whole cloves
- 3ea cloves of garlic
- 2ea stalk celery with leaves
- 1lg carrot
- 3c low/no sodium beef broth
- 1/2lbgreen beans 1 inch lengths
- 2ea leeks cut into thin strips
Directions
- 1
BEEF STOCK: Made one day -ahead 5 lb Short ribs of beef 1 lg Onion skin left on 2 ea Whole cloves 3 ea Cloves of garlic 2 ea Stalk celery wi
- 2
Halve onions and stud with cloves
- 3
Add garlic, celery, carrot and broth
- 4
Add water to cover by 1 1/2 inches
- 5
Cook, covered, for 1 1/2 hours or until meat is tender
- 6
Remove meat, cool slightly and shred from the bones, trimming and discarding all fat
- 7
Cool meat completely
- 8
Wrap well and refrigerate until ready to use