 |
|
|
Soup - Lentil, beefy Basic but with great spices. In 8 qt pot combine:
2 onions 1 fennel bulb (if you have it) 4 large carrots celery 1 head garlic, diced 3 qts beef broth tomato in whatever form you have it 2 c green lentils oregano basil cumin fennel bay leaves black pepper fresh parsley (if you have it) When lentils are soft and flavors are just right add: 4 lb *beef stew meat (yes, raw red meat!) Cook gently just until the meat loses most of its pink. Then it can hold nicely, but don't let it come to a real simmer or it will overcook. *This is added late because I have stew meat cut from rump roast, which should only be cooked to 130*, medium rare. If cooked too long it turns chalky and dry instead of moist and tender. *If using chuck cut stew meat then add it at the beginning because it should be cooked to 200* and can benefit from a long slow cook to become tender.
|
|
|
Cookbook Home | About | Search |
|