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Baked beef and vegetable soup

Yield: 6 servings

4 lb Short ribs of beef -inch julienne strips      1 ea Onion skin on studded with 3 ea Celery ribs cut into -2 cloves -1/4 x 2 inch julienne
3 cl Garlic peeled and -strips -lightly crushed 8 ea White mushroom caps cut      4 ea Whole black peppercorns -into thin slices
4 c Beef broth 2 c Shaped pasta cooked until      3 sm Leeks roots trimmed and 1 -just tender -inch of green left on cut Salt and fresh ground black -into 1/4 x 2 inch julienne -pepper to taste -strips well washed 2 tb Chopped dill
3 ea Carrots cut into 1/4 x 2 2 tb Parsley

Preheat oven to 350 degrees. Place beef onion garlic peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours until beef is very tender. Remove meat and cool. Shred from bones discarding any fat and the bones. COver. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks carrots and celery to casserole. Bring to a boil; reduce heat and simmer covered 3 minutes. Add shredded beef to broth with mushrooms pasta salt and pepper. Bake covered for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More