Category: Beef

Braised Short Ribs-Featured Recipe

This weeks featured recipe from Cooking Lounge-Sue Duffy

Braised Short Ribs
First time making these. Quite pleased with myself lol , they are amazing
I did double the garlic and used 3/4 of a bottle of Cabernet as I only had 4 short ribs that were about 1.75 pounds. This recipe asked for more but I love extra sauce anyway. The last simmer of the sauce I added a dollop of tomato paste ~
Added steamed carrots and sautéed mushrooms in the last hour for extra flavor ~
Made an artisan bread with it to sop up the juices

 

 

Old Fashioned Vegetable Soup

 

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OLD FASHIONED VEGETABLE SOUP

Course Soup

Ingredients

  • Approximately 4-pound chuck or round beef roast
  • 2 quarts water
  • 1 tablespoon sea salt or to taste
  • 1 tablespoon ground black pepper or to taste
  • 2 large bay leaves
  • 3 cups diced carrots
  • 3 cups diced celery
  • 3 cups fresh green beans cut
  • 3 cups diced potatoes
  • 3 cups diced tomatoes
  • 3 cups diced cabbage
  • 1 cup diced onions
  • 1 cup fresh sweet corn
  • 1 cup preservative-free kidney beans
  • Pinch of garlic
  • Pinch of sugar

Instructions

  • Place 4-pound chuck or round beef roast, water, salt, pepper, and bay leaves in a crock-pot for 8 hours on the lowest setting.
  • Separate roast from the broth and removed the bay leaves. Using a fat separator, strain the broth and remove excess fat and drippings, place broth in a stockpot.
  • Using two forks, shred beef.
  • Over medium heat, bring beef broth to a low boil.
  • Add vegetables, beans, garlic, and sugar.
  • Optional: add more salt and pepper to taste
  • Simmer until vegetables are tender when poked with a fork.
  • Add shredded beef, simmer until beef is hot.
  • Serve.
  • Refrigerate or freeze leftovers.