Saturday, February 25, 2012

Savory Beef Broth and V-8 Soup

Buy some bones!  Roasting beef bones intensifies the flavor and deep brown color of beef broth.  The broth takes 3 to 4 hours to simmer, but the V-8 soup takes about 5 minutes to prepare!  I never was a big fan of cilantro and rosemary, but I have to admit that this made a really good broth!  Those two flavors cannot be detected, but gave it great flavor - don't leave it out!


Savory Beef Broth

4 to 5 pounds meaty beef bones (shank, neck)
2 Tbsp. olive oil
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, chopped
1 onion, peeled
3 tomatoes, chopped
1 large leek, white part and part of the green, coarsely chopped
1 tsp. black peppercorns
2 tsp. salt (or to taste)
2 garlic cloves
1 sprig fresh rosemary, cilantro and parsley

Preheat oven to 450 degrees F.
Place beef bones in a large roasting pan and drizzle lightly with olive oil.  Roast in the oven uncovered for 30 minutes, turning and basting several times.
Mix in the chopped onion, carrots, and celery and continue roasting for 20 minutes, basting occasionally to brown evenly.  Transfer the bones, meat and vegetables into a large stock pot.
Deglaze the pan by adding half cup water, and use a spoon or a spatula to scrape and dissolve the food particles in the pan.  Add the deglazing liquid to the stockpot along with enough water to completely cover the meat bones.

Cut the unpeeled onion in half and place cut side down in a 10-inch non-stick skillet.  Cook on high heat just until the bottom of the onion is almost black (this helps add additional color and flavor to the broth).  Add the onion into the stock pot with the other vegetables.

Bring the mixture to a boil, then reduce to a simmer, skimming any impurities from the surface of the broth.  Simmer for 3-l/2 to 4 hours.  Check seasonings and adjust.  Strain through a fine strainer to remove the bones and vegetables.  Allow broth to cool and refrigerate.  Once chilled, the excess fat will rise and harden on the surface and can be easily removed. 
 The broth gets very gelatinous from the bones.
 Broth can be frozen or refrigerated.  Makes about 4 quarts of broth.

Put one quart of broth aside and let's make the soup!

The broth takes a while to cook, but once you have it, you can make this V-8 soup in about 5 minutes.  It so reminds me of Campbell's Vegetable Soup! - only better!

1 lb. ground sirloin
1 quart Savory Beef Broth
1 (46 oz. ) bottle V-8 juice (or use the spicy one if you want)
1 lb. frozen mixed vegetables
8 ounces uncooked small alphabet pasta or any small pasta (I looked all over for alphabet pasta)
6 cups water
Salt and pepper to taste.

 Place the meat in a large stock pot, and cook over medium high heat until evenly brown.  Drain the meat except for 2 Tbsp. of the juices.
Add beef broth, V-8, mixed vegetables, pasta and 6 cups of water.
Simmer 20 minutes or until pasta is tender.
Mmmmm Mmmmm Good! 

~Adapted from Hubert Keller &
Mrs. McEvers 
 Sunday Night Soup

 Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

7 comments:

  1. Two terrific soup recipes. I am going to try both of them. I haven't made beef soup in ages. I do prefer chicken but I may give this one a try. I am following you on Linky, hope you will consider following back. xo

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  2. love, Love, LOVE this, Patti! Roasting bones rocks and makes incomparable broth/stock, rich flavor! YAY! I hope our "cold spell" lasts... I'll make some next week :) Thanks!

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  3. That is amazing! Thanks for linking up in my Pinterest round up! I just gave your post a pin :) Susie

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  4. Oh yea, both sound amazing! I just finished up Bobby Flay's Minestrone and it was the rosemary that took it over the top:@)

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  5. Lovely soup! We've had a few soup days here this weekend. Yours is next Patti!!!

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  6. Yum yum yum! Just what I love - a hearty beef and tomato soup...so good :) Thanks for sharing this with Sunday Night Soup Night!

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  7. I just tweeted and pinned this soup as one of my favorites from Sunday Night Soup Night! Thanks for linking up and hope to see you again soon :)

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