Imagine, if you will, a delicious soup loaded with fresh veggies and then layered with thin slices of beef brisket. Well imagine no more! From the Examiner archives for Chef Larry Edwards comes this unreal winter soup.
This dish is the meaning of the term "a meal in a bowl." Even better, it is 100% natural. No opening a can of liquidy chemicals with food-like ingredients cooked probably months ago.
Ingredients needed to make Beef Soup (serves 4):
- 1 3-pound brisket of beef, trimmed of excess fat
- ¼ cup chopped parsley
- 2 mint leaves
- ½ tsp. minced rosemary
- 1 tsp. minced thyme
- 1 jalapeno pepper, stemmed, seeded and halved
- 8 cups water
- 1 Tbs. salt
- 3 carrots, chopped
- 4 red potatoes, unpeeled and quartered
- 2 yellow onions, chopped
- 1 plantain, peeled and sliced
- 2 cups shredded cabbage
- 2 leeks, washed and chopped
- 2 ears of corn, husked and halved
- In a large saucepan over high heat add the beef, parsley, mint, rosemary, thyme, jalapeno pepper, water and salt and bring to a boil and cook 5 minutes. Reduce the heat to a simmer, cover and cook 2 hours.
- Add all the remaining ingredients and cook, uncovered, 40 minutes.
- Remove the beef and thinly slice.
- Add the beef back into the soup and cook 3 more minutes before serving.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals."