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Baked Beef And Vegetable Soup Recipe

by Global Cookbook

Ingredients

4 lb Short ribs of beef 1 x Onion skin on studded with 2 cloves 3 cl Garlic peeled and lightly crushed 4 whl black peppercorns 4 c. Beef broth 3 sm Leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed

3 x Carrots cut into 1/4 x 2 inch julienne strips 3 x Celery ribs cut into 1/4 x 2 inch julienne strips 8 x White mushroom caps cut into thin slices 2 c. Shaped pasta cooked till just tender Salt and fresh grnd black pepper to taste 2 Tbsp. Minced dill 2 Tbsp. Parsley

Directions

1. Preheat oven to 350 degrees. Place beef, onion, garlic,peppercorns and broth in an oven-proof casserole.
2. Add in water tocover by 1 1/2 inches. Bring to a boil. Cover and bake in theoven about 2 hrs, till beef is very tender.
3. Remove meat and cold. Shred from bones, discarding any fat and the bones.
4. COver. Pour broth through a fine mesh strainer into a gravyseparator or possibly bowl. Allow to cold. Pour or possibly skim off fat and return defatted broth to the casserole. Add in leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer,covered, 3 min. Add in shredded beef to broth with mushrooms,pasta, salt and pepper. Bake, covered, for 5 min. Removefrom oven and stir in dill and parsley. Serve immediately indeep soup bowls.

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