Dees Kale Soup With Beef Shanks Recipes

DEE'S KALE SOUP WITH BEEF SHANKS

Steps:

• Add chicken stock, then rest water to fill large pot about 3/4 way full. I add a little fresh ground black pepper ( optional) but hold off on salt till end cause of chic stock!
• Add meat and lightly boil for 1/2 hr then add beans boil another 1/2 hr stirring often. Add rice and kale (as much kale as you can fit, it will shrink to a 1/4 its size and don't worry if you can't fit all of it,depends on the size pot your using)
• lower heat to strong simmer and cook for an another 1hr or so,sometimes I let it go even longer, stirring occasionally so rice doesn't stick to the bottom
• I take the bones out and the fat off the meat as much as I can towards the end because I don't like to eat it, but you can leave it on if you like it! ITS DONE WHEN THE MEAT FALLS OFF THE BONE AND THE MARROW IS COOKED OUT. Always salt to taste!

PORTUGESE KALE SOUP

Steps:

• Use an Extra Large, Tall Pan about 5 gallon size if you have it. 1. Put beef shank in bottom of empty pan.
• 2. Pour water over beef shank to cover and simmer on low to make a broth - about 30 min.
• 3. Add spices and simmer - about 30 min.
• 4. Fill pan 3/4 full with water, add Diced Potatoes and Carrots. Increase heat to slow boil until veg. are almost done.
• 5. Wash fresh kale well, chop and add to boiling pan.
• 6. Cover pan slightly and let slow boil until kale is done. Veggies should be done at this same time too, or continue to cook until Potatoes and Carrots are done.
• Remove Bone and Chop Beef to bite size pieces. Put beef back into the soup.
• That's it! Tear off a piece of bread (we do not like to use a knife to break bread) and enjoy.

CHEF JOHN'S ITALIAN WEDDING SOUP

Steps:

• Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat; brown beef shank slice in hot oil until seared and browned on both sides, about 3 minutes per side. Add onion, carrot, celery, water, bay leaf, 3 cloves peeled garlic, and black peppercorns; bring mixture to a simmer. Reduce heat to low and simmer until meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups.
• Place beef short ribs into freezer until firm and very cold, about 15 minutes. Cut meat into cubes and return to freezer until almost frozen, about 30 more minutes.
• Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
• Place partially-frozen beef cubes into food processor and pulse with with 1/3 teaspoon salt and 1/8 teaspoon black pepper until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture is finely ground, about 5 more pulses. Transfer meat to a bowl, cover with plastic wrap, and refrigerate.
• Strain beef stock into a large soup pot, discarding beef and vegetables. Mix chicken broth into beef stock and whisk in tomato paste. Bring broth mixture to a simmer and season with salt and black pepper to taste. Stir kale into broth; simmer kale until tender, about 15 minutes.
• Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.
• Pour pastina into the simmering soup, cook for 5 minutes, and gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Serve in bowls garnished with a pinch of black pepper or a sprinkle of shredded Parmigiano-Reggiano cheese.

D@DO'S SAVORY BEEF SHANK SOUP

Steps:

• Gently cook bones and 3 bay leaves in 3 to 4 quarts of water with 1 ½ tbsp of salt for 3 to 4 hours.
• Put in enough water to barely cover bones/meat. Skim foam off every so often. Add a little water now & then to keep bones covered.
• When meat is falling off the bones remove and reserve.
• Sauté the veggies before adding to the soup, to enhance the flavor.
• Sauté the onions and celery with salt, pepper and Italian seasoning. Add to soup.
• Slightly brown cubed squash. Add leeks, garlic and 1/2 tsp thyme cook until softened and fragrant. Add 1/2 tsp honey. Add to soup.
• Sauté carrots and celeriac with salt and pepper, and add 1/2 tsp sage moments before adding the vegetables to the soup.
• If using canned tomatoes, break apart into 4 pieces with hands and add ot the pot, (add a little honey if using canned tomatoes).
• Simmer 30 minutes.
• Remove and break up meat from bones. Put small pieces into the pot along with the kale and simmer 10 more minutes.

CAPE COD PORTUGUESE KALE SOUP

Steps:

• Soak beans overnight in cold water. In morning, drain beans.
• ("OR" used canned beans and cut down cooking time.).
• In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
• Bring to boil. Reduce heat, cook gently for 3 hours.
• Add potatoes and 1 or 2 cups more water.
• Continue cooking until potatoes are tender.

MOM'S KALE SOUP

Steps:

• Cook for 1 hour to a boil: Linguica (cut into 1 to 2 inch pieces), shank bone, small beef roast, onion, 10 Cups water (or half water, half beef broth).
• Then Add: Kale, beans, potatoes.
• *Simmer - the longer, the better!
• *I usually simmer mine for at least 3 hours. The onion will fall apart and the beef roast will too. Don't forget to remove the shank bone. salt and pepper to taste in your bowl.