beef chuck & cabbage soup

2016-01-07

This is the only time that I wasted a good top round roast by trying to make soup with it. The round cut is too lean to make good soup. You can see in Pic1 that there is absolutely no fat on that soup. Add some fat or vegetable oil if the meat is too lean. (Pic1) The fat enhances the flavors.

The recipe is described for chuck meat, which is a much better choice for soup meat.

INGREDIENTS

This is what you need for 8+ quarts:

2 lb. chuck roast
1 small cabbage (2 lbs.)
4 thick carrots
2 tomatoes
S&P

Pic1: beef top round is not the best choice for soup. Use chuck instead, preferably with some nice marbling

Directions

Quarter the cabbage through the central stem.
Peel, core, chop the other vegetables
Cut the meat into smaller pieces if desired
Transfer everything to a large stock pot.
Add water to cover everything.
Add S&P and other spices to taste.
Bring to a boil over medium heat.
Simmer for 30 minutes for a nice vegetable soup.
The meat won't be nearly done by then.
Simmer at least 3 hrs. if you want to pull the meat. .
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org