I made a big huge pot of beef soup, I was eating it for every meal most of the week.
Beef soup
6 pounds chuck roast cut in large cubes
2 or 3 pounds soup bones
3 small leeks chopped saving trimmings for the broth
handful of garlic cloves
3 large beef bullion cubes
3 turnips cubed
3 small zucchini sliced
half cauliflower cut up
2 carrots 1 whole for the broth, 1 sliced for the soup
handful green beans
2 bay leaves
handful of flat leaf parsley
tablespoon of apple cider vinegar
sea salt to taste
pepper to taste
Brown beef and bones in beef fat (I rendered some earlier) a few pieces at a time, this step takes some time but well worth it. Add all the meat and bones back to the pot, add 8 cups of water, bullion cubes, a bit of salt, handful of garlic, 1 carrot, bay leaves, parsley, leek trimmings, and vinegar, bring it to a boil, turn it down and let simmer until the meat is quite tender 5-6 hours or as I like to do it overnight. Remove the beef and bones to another warm pot, strain the broth through a strainer or cheese cloth. I use a china cap strainer lined with a paint strainer from the hardware store ( you can pick up a double pack for a couple dollars and they're reusable). I put them through the wash like my sponges, but not the dryer.
put back in the same pot, add veggies and simmer for 10-15 minutes add back in the meat, adjust the seasonings if needed, that's it!
Beef soup
6 pounds chuck roast cut in large cubes
2 or 3 pounds soup bones
3 small leeks chopped saving trimmings for the broth
handful of garlic cloves
3 large beef bullion cubes
3 turnips cubed
3 small zucchini sliced
half cauliflower cut up
2 carrots 1 whole for the broth, 1 sliced for the soup
handful green beans
2 bay leaves
handful of flat leaf parsley
tablespoon of apple cider vinegar
sea salt to taste
pepper to taste
Brown beef and bones in beef fat (I rendered some earlier) a few pieces at a time, this step takes some time but well worth it. Add all the meat and bones back to the pot, add 8 cups of water, bullion cubes, a bit of salt, handful of garlic, 1 carrot, bay leaves, parsley, leek trimmings, and vinegar, bring it to a boil, turn it down and let simmer until the meat is quite tender 5-6 hours or as I like to do it overnight. Remove the beef and bones to another warm pot, strain the broth through a strainer or cheese cloth. I use a china cap strainer lined with a paint strainer from the hardware store ( you can pick up a double pack for a couple dollars and they're reusable). I put them through the wash like my sponges, but not the dryer.
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