Mom And Mickis Beef Shank Vegetable Soup Recipes

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.

MOM'S BEEF VEGETABLE SOUP

Steps:

• 1. COOKING THE ROAST BEEF: Heat oven to 350 degrees.
• 2. Rub salt on the round beef roast. Put it in a Dutch oven. Add the dry onion soup mix and water.
• 3. Bake in oven for 1 hour. Turn the oven temperature to 300 degrees. Check water level periodically; it is important to maintain the original water level throughout the time the roast is in the oven--add water as needed.
• 4. Cook 2 more hours or until you can easily strip a piece of the beef with the grain of the beef.
• 5. Remove from the oven and let the roast cool in the pan until you can easily touch it. Refrigerate. Let any fat on the broth solidify.
• 6. Remove pan from the refrigerator, remove any congealed fat from the broth, and slice the meat against the grain into thin slices, discarding any fat on the roast. Reserve the broth for the soup.
• 7. Alternately, use this recipe for cooking the beef. https://www.justapinch.com/recipes/main-course/beef/italian-beef-12.html?r=1. I have been using Italian Beef for my vegetable soup, and I like the results.
• 8. Using the sliced meat, cut 2 cups into small pieces and set aside for the vegetable soup. Use the rest for another purpose: hot beef sandwiches, barbecue, hash, etc.
• 9. COOKING THE VEGETABLE SOUP: When you are ready to cook the soup, heat a soup pot or Dutch oven. Add oil and chopped onion. Sauté for 2-3 minutes. Add diced carrots. Sauté for 2-3 more minutes.
• 10. In a small pan, cook the diced celery in water until the celery is tender. (I like to cook the celery separately so that it or the other vegetables are not overcooked.) When the celery is tender, reserve it and its cooking water.
• 11. To the pot with cooked onions and carrots, add the reserved beef broth from the roast, dried parsley, and diced potatoes. Cover and cook for about 6-7 minutes until all the vegetables are tender.
• 12. Immediately, add the frozen corn and peas, stopping the cooking of the potatoes and carrots. Add the cooked celery and its water and the reserved diced beef roast to the soup pot.
• 13. Pour the can of stewed tomatoes into a blender and blend. Add the blended stewed tomatoes and the petite diced tomatoes to the soup pot.
• 14. Heat until all the ingredients are hot and the flavors blend, about 5-10 minutes. Taste and add salt if needed.
• 15. We like our vegetable soup served with shredded cheddar and oyster crackers.
• 16. Note: If you like more broth for your soup than cooking the beef yields, cook a package of onion soup mix in a good quality beef broth, and use as much as you like.

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.