If you want rich stock, roast your
meat, bones and vegetables for about 45 minutes in a 450 degree F oven. Then
add them to your pot and cover with cold water.
Bring to a boil, reduce the heat to simmer,
stirring occasionally, for about four to five hours. Add more water in order to
keep all ingredients covered.
I also add bay leaves, black
peppercorns, fresh parsley, oregano, basil and thyme. I season to taste and
constantly taste about every half hour.
Strain and refrigerate. It takes
awhile but once you get it in the pot it’s effortless.
I modified one of my favorite soup
recipes and use beef stock instead of chicken. I also used beef instead of the
sausage and added lots of little fresh tomatoes.
Bon Appetit!
Beef Zuppa Toscana
1 pound beef – on the bone
1 large chopped onion
1/2 cup bacon
2 cloves garlic, minced
2 cups chopped kale
Fresh Tomatoes
20 ounces broth
Fresh Tomatoes
Green Onions
Roast meat, bones and vegetables for
about 45 minutes in a 450 degree F oven. Add them to your pot and cover with
cold water. Cook for 4-5 hours. Drain. Take the meat off the bone.
Place onions, broth and
garlic in a pot and cook on medium heat for 10 minutes.
Add meat and bacon and simmer for
another 10 minutes.
Turn to low heat and add plenty of kale.
Slice small multi-colored tomatoes and place in bowl.
Heat thoroughly and serve.
Top with green onions.
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