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Writer's picturebrkt-ברקט

Minestrone With Beef Rib

Most of my soups start off as inspiration from the Shuk. Sometimes it is a green day when the zucchini speak to me. Some days it is beets or carrots and squash for the aptly named, orange soup. I do not for the most part, use animal based stocks in these soups because I really want to taste the vegetables and I know many folks prefer them this way. But when I want to make a soup with animal protein, then I go all out. Chicken soup is made with chicken and not yellow powder and barley soup needs a shank bone.


So even though it is still 26 C. here during the day, sunset comes early and there is a feeling of autumn in the air. At this time of year, heartier soup is called for.



BT'S Minestrone With Beef Rib


Ingredients:

1 large beef rib

2 tablespoons vegetable oil

1 small can whole tomatoes

1 cup (240 ml) red wine

2 tablespoons tomato paste

1 small yellow onion

2 cloves garlic (crushed)

2 small waxy potatoes

2 small carrots

2 ribs celery

1 cup (240 grams) parboiled kidney or black beans

1/2 cup (120 grams) green peas

1 cup (200 grams) cooked pasta shells

1/4 teaspoon peperoncino flakes

1 teaspoon dried oregano

1 large bay leaf

pinch of ground cloves

pinch of ground nutmeg

6 cups filtered water

2 teaspoon kosher salt

1 teaspoon sugar (optional)

ground black pepper

fresh basil leaves

parmesan


Directions:

Preheat oven to 350 F. (175 C.)

Sprinkle beef with kosher salt and 3 grinds black pepper

Add oil to heavy gauge cocotte

Turn flame onto high and heat oil

When oil is hot add beef rib and sear and all sides

Cover cocotte and put in oven for 1 hour

Remove pot from oven

Add wine, oregano, tomatoes, garlic, 1/6 water, 1 teaspoon salt and sugar

Return to oven for 1 more hour

While meat is roasting, dice carrot, celery and onion

Remove pot from oven and place on medium low flame

Add carrots, celery, potato and onion to pot

Add cloves, nutmeg, peperoncino flakes and remainder of salt

Add remaining water and bayleaf

Bring soup to a boil and then reduce flame to low and simmer for 15 minutes

Remove bay leaf

Add beans and pasta shells and several grinds of black pepper

Continue simmering another 20 minutes


Serve soup with fresh basil leaves and grated parmesan


Enjoy! !בתיאבון






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