an used for cooking the beef. Scrape the bottom of the
he beef shank into large chunks, keeping some attached to the bone
are.
Remove steaks, de-bone and cut to a medium
n either side of the bone, then into thick strips. Return
efore required, put shin of beef on bone, water and beans into
FOR SAUCE:
Brown beef bones, shallots, garlic and carrots
.
Cut steak from the bone and carve meat across the
ender.
Add beef broth and water, soup bone, thyme, marjoram, and
Place beef, soup bone, salt and 4 quarts of
Trim all fat from beef; place beef and bone in deep pot.
Add water, bouillon cubes, salt and bay leaf.
Bring to a boil; skim. Cover and simmer 1 hour until beef is almost tender.
Remove beef, bone and bay leaf.
Cut beef into bite pieces, return to simmering stock.
Stir in tomato paste.
Add vegetables.
Bring to a full boil, cover, then simmer 1 hour longer.
Serve in large soup bowls topped with sour cream.
Place beef shanks in crock pot, salt
Bring beef bone, roast and 6 quarts water to boil.
Lower heat and simmer until meat is cooked, approximately 2 hours.
Remove scum.
Meat and soup bone can be removed from broth at this time. Drop potatoes into broth and immediately start making the dough.
pot.
Chicken or beef with bone may also be used.
In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
Place onion and celery in pot and continue to simmer 2 hours more.
Remove onion, carrots, bone and celery. Season with salt and serve.
tyle spare ribs and beef neck bone and brown them with 1
Blackjack Bourbon Sauce-.
Brown beef bones, shallots, garlic and carrots
In large Dutch oven, slightly brown beef cubes in a little oil.
Add about 3 to 4 cups water (until cubes and soup bone are well covered).
Add garlic, salt, pepper and bouillon; bring to a boil.
Skim off foam.
Simmer about 1 hour.
Add onion, V-8 juice, tomatoes, Italian seasonings and bay leaves.
Simmer again for a couple hours (or longer).
Add vegetables and simmer until they are tender.
Add barley last 10 to 15 minutes.
Serve bubbly hot with Quickie Muffins.
Mix beef cubes and recipe #458575.
Peel and cube
Place first 5 ingredients in soup pot.
Cover with 1-inch water.
Separate meat.
Strain broth.
Discard bone and vegetables.* Trim any fat from meat that still remains.
Add to broth.
Boil fine noodles separately** and add as desired.
Sweeten to taste.
In a large pot, cover beef with 7 cups water.
Add seasonings, vinegar, tomato paste, quartered tomatoes and onion.
Cover; bring to boil.
Reduce heat and simmer 3 hours.
Remove meat.
Cut into bite size pieces.
Discard any fat and bone.
Return to pot.
Add vegetables and simmer 45 minutes longer.
Cool, cover and refrigerate.
Next night, bring to boil.
Add macaroni and kidney beans.
Reduce heat and simmer 30 minutes.
Sprinkle with Parmesan cheese before serving.