Old Fashioned Vegetable Beef Soup
|Stock||1 Cup (16 tbs)|
|Beef brisket||8 Pound, trimmed, flat cut portion removed and reserved for roasting|
|Oxtail bones||2 Pound, cut to thickness of 6 to 8 inches|
|Beef marrow bones||5 Pound, cut to thickness of 8 to 10 3/4 inches|
|Leeks||3 Medium, halved and thoroughly rinsed|
|Turnips||5 Medium, peeled and halved|
|Celery stalks||4 , halved (With Leaves)|
|Tomatoes/56 ounce canned peeled tomatoes, undrained||6 Pound, halved|
|Canned tomato juice||16 Ounce|
|Beef consomme||8 Cup (128 tbs) (Homemade)|
|Water||2 Quart (8 Cups)|
|Vegetables||1 Cup (16 tbs)|
|Celery hearts||2 , sliced|
|Frozen limas||10 Ounce (1 Package, Thawed)|
|Petitis pois/16 ounce package frozen tiny peas, thawed||1 Pound|
|Barley||1 1⁄2 Cup (24 tbs) (Cooked)|
|Chopped parsley||1⁄2 Cup (8 tbs) (For Garnish)|
For stock: Combine all ingredients in large stockpot over medium high heat and bring to boil.
Reduce heat, cover and simmer until beef brisket is tender, approximately 4 to 5 hours.
Remove stock from heat.
Transfer bones to work surface using slotted spoon.
Trim meat from bones and set aside, discarding fat and bones.
Trim off any remaining fat from brisket.
Cut all meat into small pieces; add to stockpot.
Strain stock through medium sieve set over large mixing bowl, pressing vegetables with back of wooden spoon to extract as much liquid as possible.
Return stock to pot (make sure meat is completely covered with liquid).
Cover and refrigerate overnight.
Bring small amount of water to boil in steamer.
Add celery hearts and steam until crisp-tender, about 3 1/2 minutes.
Repeat for carrots, steaming 3 1/2 minutes, lima beans, steaming 2 minutes, and peas, steaming 2 to 3 minutes.
Skim fat from surface of stock (or blot with paper towel) and discard.
Stir in barley and vegetables.
Place over medium heat and bring to gentle boil, stirring occasionally.
Transfer soup to tureen.
Sprinkle individual servings with parsley.