"Melba's Jammin'" > wrote in message
...
> In article >,
> "cybercat" > wrote:
>
>> I've never made this. I will braise the beef and cut into bite-sized
>> pieces.
>>
>> I want a base that is beef broth with a bit of tomato.
>>
>> (I know, it's hardly soup weather, but we eat it year round, and I want
>> it
>> perfected by the fall ...)
>>
>> Thanks.
>
> My preference is to use my pressure cooker to cook shank cuts (round
> bone) until tender -- along with a bay leaf and some celery and onion.
> I'm not too proud to add some beef base (Penzeys is good) to it to give
> me more volume. I remove the meat, strain and discard the vegetables
> then chill the broth and defat for use as soup base whenever I want
> vegetable soup. At that point, I add the vegetables of my choice:
> celery, carrots, peas, a bit of diced (canned) tomato, maybe barley
> that's been pre-cooked, some parsley.
>
> It's always soup weather. :-)
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007

I use Barb's method, only no peas, tomato sometimes barley, sometimes potato
and then green beans and cabbage. It's all good. I think the important
part is to get the beef tender and tasty. From there on it's up to your
tastes.
Janet