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| a recipe for Shoko | |
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| Tweet Topic Started: Nov 28 2006, 07:41 AM (76 Views) | |
| apple | Nov 28 2006, 07:41 AM Post #1 |
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one of the angels
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Brendan's wife asked me for my beef soup recipe. here is an approximation. i make it differently each time. Shopping list: 1 beef soup bone.. a knuckle or leg slice beef base - Tone's is the best.. any beef bullion will do. one pot roast (to be divided) frozen mixed vegetables onions and celery can of tomatoes or tomato paste rice or potatoes (i like rice) 10. AM boil the beef bone.. simmer in water all day cut pot roast in 2 to 4 pieces. 1/2 a pot roast is enough meat for almost 6 quarts of soup (enough to feed 6 hungry people). freeze 3 of the 4 pieces.. put the other piece in the simmering water and cover add bay leaf, sprinkle of oregano it you wish. 4 PM chop a stalk of celery and 1/2 to one onion and add to soup stock add water to make about 5 - 6 cups liquid 5 PM remove bone and beef - chop into pieces discard bone (or leave it in) add 1 tbsp beef base - add more to taste later if you wish 1 can of tomatoes 1 to 2 cups frozen veggies 1/2 cup rice (or less) spices: (not necessary) b 5.30 PM it should be ready. at this point i add quite a bit of pepper - might need a little more liquid the important ingredients are the soup bone.. cut of meat and the beef base for flavor (pot roast, shoulder roast work best.. stew meat is often trimmed from the round and it does not have a soupy flavor and tends to be dry.. of course it is ok to use if you wish) |
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4:41 PM Jul 10