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Soup recipe

in Wagyu Cooking & Recipes
9 Jul 2013  |  0 Comments

Beef and Vegetable Soup

This a great recipe for any cold winter's day. Jason voted it the second best beef soup he has ever had. I just can't win over his Mum's beef soup, no matter what I do. I make it at night, then let it sit over night, skim it and then finish it off. Doesn't take much, more sitting watching TV while the soup simmers than anything.

Ingredients

600g Jac Wagyu casserole beef

3 carrots, halved and sliced

1 parsnip, halved and sliced

3 sticks of celery, halved and sliced

1 large notion, diced finely

4 cloves of garlic, diced finely

2 rashes of bacon, sliced 

6-8 cups of beef stock (I use Continental Stock Pot)

2 dashes of Tabasco sauce

1 teaspoon onion salt

1 tablespoon mixed herbs

1/2 cup risoni

Salt and pepper to taste (I don't add salt)

Parsley to garnish

Method

1. Heat a large pan, add 2 tablespoons of olive oil. Brown beef well in batches and set aside.  Add onion, garlic and bacon to the same pan and sauté.

2. Add vegetables and cook for 3-5 minutes over medium heat. Add beef stock, Tabasco, onion salt and mixed herbs. 

3. Bring to the boil and simmer for 2 hours. Leave overnight and skim top in the morning. When ready, add risoni and simmer for 1/2 - 1 hour. Add parsley. 

 

Hope you give this one a try and enjoy it as much as we do.

 
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