Dees Kale Soup With Beef Shanks Recipes

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP

Steps:

• Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
• Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

CAPE COD PORTUGUESE KALE SOUP

Steps:

• Soak beans overnight in cold water. In morning, drain beans.
• ("OR" used canned beans and cut down cooking time.).
• In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
• Bring to boil. Reduce heat, cook gently for 3 hours.
• Add potatoes and 1 or 2 cups more water.
• Continue cooking until potatoes are tender.

MOM'S KALE SOUP

Steps:

• Cook for 1 hour to a boil: Linguica (cut into 1 to 2 inch pieces), shank bone, small beef roast, onion, 10 Cups water (or half water, half beef broth).
• Then Add: Kale, beans, potatoes.
• *Simmer - the longer, the better!
• *I usually simmer mine for at least 3 hours. The onion will fall apart and the beef roast will too. Don't forget to remove the shank bone. salt and pepper to taste in your bowl.

BEEF SHANK SOUP WITH VEGETABLES

Steps:

• Brown the beef shanks in the olive oil until nice and browned. Add water and cook until the beef falls off of the bone and the marrow is cooked out of the center of the bones, about 3 hours.
• Strain the broth through several changes of wet paper towels to get rid of the icky little protein globs and fat. Remove meat from the bones, remove the fat and dice the meat.
• Wash the pot and add a little more olive oil and carrots, onion, celery and cabbage and cook on medium heat until they are beginning to color.
• Add the meat, stock, broth and the remaining veggies, barley and spices and cook on medium low for a couple of hours. Remove the bay leaf.
• Taste it to see if you need to adjust the salt or pepper. This holds nicely in a crock pot for hours.

PORTUGESE KALE SOUP

Steps:

• Use an Extra Large, Tall Pan about 5 gallon size if you have it. 1. Put beef shank in bottom of empty pan.
• 2. Pour water over beef shank to cover and simmer on low to make a broth - about 30 min.
• 3. Add spices and simmer - about 30 min.
• 4. Fill pan 3/4 full with water, add Diced Potatoes and Carrots. Increase heat to slow boil until veg. are almost done.
• 5. Wash fresh kale well, chop and add to boiling pan.
• 6. Cover pan slightly and let slow boil until kale is done. Veggies should be done at this same time too, or continue to cook until Potatoes and Carrots are done.
• Remove Bone and Chop Beef to bite size pieces. Put beef back into the soup.
• That's it! Tear off a piece of bread (we do not like to use a knife to break bread) and enjoy.

DEE'S KALE SOUP WITH BEEF SHANKS

Steps:

• Add chicken stock, then rest water to fill large pot about 3/4 way full. I add a little fresh ground black pepper ( optional) but hold off on salt till end cause of chic stock!
• Add meat and lightly boil for 1/2 hr then add beans boil another 1/2 hr stirring often. Add rice and kale (as much kale as you can fit, it will shrink to a 1/4 its size and don't worry if you can't fit all of it,depends on the size pot your using)
• lower heat to strong simmer and cook for an another 1hr or so,sometimes I let it go even longer, stirring occasionally so rice doesn't stick to the bottom
• I take the bones out and the fat off the meat as much as I can towards the end because I don't like to eat it, but you can leave it on if you like it! ITS DONE WHEN THE MEAT FALLS OFF THE BONE AND THE MARROW IS COOKED OUT. Always salt to taste!