The meat is fork tender and melts in my mouth. The soup was so flavorful and comforting! Just salt, black pepper, garlic, and the flavors from the beef bones all add to the wonderful tasty soup. I added frozen sweet peas, turned off the stove, covered it with a lid. Everything seemed to come together nicely so I removed the bay leaf. An hour before serving, I added 1/2 cup of pearl barley. I cut up the beef and added it back in the pot along with the broth and vegetables. I added fresh vegetables using 4 carrots, chopped, half a zucchini and celery, diced, half of an onion, chopped, 2 garlic cloves and 1 bay leaf to the pot. After 4 hours of simmering the beef shank and it was tender, I took it out and set it aside. I omitted the sugar, beef bouillon cubes, water, stewed tomatoes, and frozen vegetables. I added 4 cans of beef broth and simmered for about 4 hours. I was looking for a dark brown coloring on the meat for both sides. I seasoned the shank with hawaiian sea salt and black pepper and seared in a pot with a 2T of olive oil. It was what I had on hand at the time plus my family was sick. This soup was perfect tonight! I used 1.5 lbs of beef shank instead of beef chuck. Slicing them into oblong shapes, like one inch pencil pieces?.made for nice visual contrast. Would have done the carrots too, but I got lazy. Next time :) I believe the key to my good soup was browning the meat and the onions before they went into the slow cooker. Barley would be awesome, but I used potatoes and so no barley in this batch. Did not add sugar because I didn't use canned tomatoes. Its a soup, not a cided to not add any tomatoes or flour to thicken. Added about 1 cup frozen corn and 1 cup frozen peas and the remainder of the broth in the carton, and heated it hot again. Used 2 cups of cartoned, low sodium beef broth. Cut up 2 large fresh carrots (oblong shapes), 2 stalks of celery (regular 1-4 inch slices), and 2 large russet potatoes (peeled and one inch cubes), 4 smashed cloves of garlic, and added to pot. Sliced a humongo onion up into 1/2 inch pieces and using same pan, sauteed those until golden, added to slower cooker. Browned each piece till it had a roasted look to it, then dumped them in slow cooker. When I made this, however, I did some alterations based on what I had available and some preferred cooking methods (reduced recipe in half). Scroll through to find your new favorite meatball recipe.ĭeserves 5 stars for ease and flavor. And even though serving meatballs over spaghetti is an American invention, there's no better way to enjoy these tasty meatballs than doused in marinara over a bed of pasta. These recipes will mostly follow that structure, sometimes with an added twist. An Italian meatball typically contains ground meat, specifically beef, garlic, eggs, parsley, and sometimes cheese. So all that changes today with these 10 outrageously delicious Italian meatball recipes that you won't be able to resist trying. Our 10 Best Italian Meatball Recipes for All Your Spaghetti Dinner Needs If you aren't making your own meatballs for spaghetti, subs, or soup, you're truly missing out.
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