BEEF SHANK BONE SOUP
Bone soup has healing and nutritional properties that come from the marrow. I am so accustomed to broth from a box that I felt I needed to try this and it was worth it. I also had some leftover italian bread and made garlic parmesan bread and boy what a delicious meal!
Provided by Sandra McGrath
Categories Beef Soups
Time 2h10m
Number Of Ingredients 9
Steps:
- 1. Bring the water to a boil and add the beef shanks, reducing to a simmer.Add the vinegar as this helps get the most nutrients from the bones.Add the sliced onion and the tomatoes and simmer for one hour. Add the chopped cabbage and other ingredients and simmer for 30 minutes.Take the shanks out of the soup and chop the meat, discarding any hard fat/nerve pieces. Be sure the marrow has melted into the soup and return the meat to the soup discarding the bones.Simmer another 15-20 minutes and season with salt and pepper and the soup is done! Serve with garlic parmesan bread or other crusty bread.
BEEF SHANK & BARLEY SOUP
Make and share this Beef Shank & Barley Soup recipe from Food.com.
Provided by Chef PotPie
Categories Vegetable
Time P1DT40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In 8 quart Dutch oven in hot oil, brown beef shanks on both sides. Remove to a plate.
- In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
- Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven.
- Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
- Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
- Discard bones, skim fat from liquid.
- Add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.
Nutrition Facts : Calories 169.4, Fat 6.2, SaturatedFat 0.9, Cholesterol 0.1, Sodium 815.6, Carbohydrate 25.6, Fiber 7.3, Sugar 5.6, Protein 5.6
BEEF SHANK SOUP WITH VEGETABLES
Make and share this Beef Shank Soup With Vegetables recipe from Food.com.
Provided by Secret Agent
Categories Grains
Time 5h30m
Yield 2 gallons, 12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 73.6, Fat 2.2, SaturatedFat 0.2, Cholesterol 0.8, Sodium 677.2, Carbohydrate 11, Fiber 2.9, Sugar 3.8, Protein 3.9
MOM'S BEEF STEW
This warming, stick-to-your-ribs main dish was one Mom relied on often to feed us 13 kids. Mildly seasoned with lots of satisfying ingredients like barley, potatoes and carrots in a tomato-beef broth, it still hits the spot on cold winter days. -Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
DUTCH OVEN BEEF BARLEY SOUP
Curling is a favorite winter sport around here. And this cozy, beefy dish is one of the best Dutch oven soup recipes to warm up with after a day on the ice. -Joanne ShewChuk, St. Benedict, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 9 servings (about 2 quarts)
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.
Nutrition Facts :
BEEF BONE BROTH
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones. (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries. This robust and savory beef broth - more than a stock, less than a soup - can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Provided by Julia Moskin
Categories breakfast, dinner, lunch, snack, soups and stews, side dish
Time 5h45m
Yield About 3 quarts
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes. They don't need to cook all the way through but to just develop some color.
- Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
- Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.
- Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 52 milligrams, Sugar 1 gram, TransFat 0 grams
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