Posts Tagged ‘Broth’

Ingredients

• 4 lb Cross Cut Beef Shanks
• 8 cups Water
• 3 Cloves Garlic, finely chopped
• 1 Onion, (large), caorsely chopped
• 1 tsp Salt
• 1 tsp Black Pepper, fresh ground
• 1 Bay Leaf
• 1 Carrot, finely chopped
• 1 stalk Celery, broken into three pieces, with leaves
• 4 Beef Bouillon Cubes
• 3 cups Tomato Juice
• 1 tsp Thyme
• 8 Mushrooms, (medium)
• 5 Carrots, coarsely sliced
• 3 stalk Celery, chopped
• 2 Potatoes, one inch cubes
• 1 cup Peas, (fresh or frozen)
• 1 cup Corn & Green Beans, (fresh or frozen)

Instructions
Brown beef in bottom of dutch oven over medium-high heat. Add water and bring to a boil. Skim foam. Add all remaining Group “A” ingredients,cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones, cube and return to broth. Except for the potatoes, add all Group “B” ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim excess fat before serving (easiest when soup has been refrigerated).

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Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 (3 pound) top sirloin roast
• 3 cloves garlic, slivered
• 3 Yukon Gold potatoes, peeled and quartered
• 2 carrots, cut into 2 inch pieces
• 1 large sweet onions, peeled and chopped
• 1/4 cup water
• 1/4 cup beef broth
• 1-1/2 cubes beef bouillon
• 1/2 bay leaf
• 1 large green bell peppers, cut into 2 inch pieces

Instructions
Rub salt, pepper and paprika into the meat. With a small knife,make slits in the roast. Press the garlic slivers into the roast.
2) Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
3) Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

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