Shank Beef Soup
Add onion, carrot, green pepper, wine, broth and lemon.
Recipe Summary Shank Beef Soup
Thick tasty, fill your belly type of soup. If you have never tasted eddoes, it is a type of yam averaging about an inch and a half in circumference with a texture more pleasing in quality than an over cooked potato, slightly sticky.
Ingredients | Beef Shank Photo3 pounds beef shank2 cups dried split peas2 cups chopped sweet potato2 cups chopped taro (eddoes)2 cups all-purpose flour½ cup cornmeal1 onion, chopped1 clove garlic, minced3 stalks celery, chopped, with leaves2 teaspoons chopped fresh thyme2 teaspoons white sugar2 tablespoons cider vinegarsalt and pepper to tasteDirectionsIn large stock pot soak peas in 2 cups water for 1 hour. Cook peas over medium heat, continually checking to see if more water needs to be added. When peas are half way done, (approximately 40 minutes) add sweet potatoes and eddoes.Pressure cook beef shank with garlic until tender.In a separate mixing bowl combine flour, cornmeal, and enough water to form a workable dough. Knead to a non-sticky consistency, adding more flour if dough is sticking. Roll dough out to a 1/4 of an inch thickness and cut into 1 inch by 1 inch strips.Once split peas and potatoes are cooked through add celery, onion, shank and dumplings. Season with thyme, sugar, vinegar, salt and pepper. Let simmer until dumplings are floating and then serve.Info | Beef Shank PhotoServings: 4 Yield: 4 servings
TAG : Shank Beef SoupSoups, Stews and Chili Recipes, Soup Recipes, Beef Soup Recipes,
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