Lighthouse Point Yacht and Racquet Club Beef and Cabbage Soup |
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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 8 |
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This is direct from the Club! Oh I love this soup. It's almost more than a soup. You will love this! This obviously isn't a recipe you want to come home after a long, hard day at work to make. But, it's rather a kind of rainy day type recipe. One where you put on some soft jazz, throw some sweats on and pour yourself a glass of wine,a nice Cabernet, and have the whole kitchen to yourself. You will love this. If you will measure everything out and have everything ready, it's a snap to make the soup. And don't forget a nice crusty, fresh loaf of a nice sourdough bread. You can find beef bases in your supermarket, usually by the canned soup. I know my jar is the Better than Beef brand, and I know there are several brands out there.They are so much better than bouillon. You don't have to fight the wrapping on the bouillon cubes, and the beef base is moist.Cooking times are approximate.I have doubled and tripled this recipe.Check your seasonings before adding triple amounts. You can add in, but you can't take out. You can make a meal out of this. Ingredients:
1 1/4 lbs beef top round roast |
1 slice thick-cut bacon, finely chopped (or 2 slices regular bacon) |
1 medium onion, cut into 1/4-inch dice |
1 medium carrot, cut into 1/4-inch dice |
2 medium celery ribs, cut into 1/4-inch dice |
1 medium green bell pepper, cored, seeded and cut into 1/4-inch dice |
1/2 cup rich red wine (try the cabernet) |
1/4 cup a-1 steak sauce |
2 tablespoons worcestershire sauce |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1 teaspoon granulated garlic (or try the bottled chopped) |
1/4 teaspoon dried oregano, crushed |
1/4 teaspoon dried thyme, crushed |
1/2 teaspoon whole caraway seed |
8 -9 cups water |
2 beef bouillon cubes, crumbled or 2 teaspoons beef base |
1/2 large green cabbage, cut into 1-inch large dice |
1 (3 ounce) jar roasted red peppers, drained and diced |
Directions:
1. Trim beef, saving fat. Cut beef into 1/2-inch cubes and fat into 1/4-inch cubes. In a non-reactive large pot about 6-8 quarts, add bacon and beef fat. Cook over medium heat, stirring occasionally, until all fat has been rendered(given up it's fat) and remaining pieces of fat and bacon are brown but not burned. Remove browned fat and bacon pieces and set aside. Leave liquefied fat in pot.
2. Saute` onions, carrots, celery and green peppers, about 4 minutes or until soft and fragrant. Add beef, raise heat to medium high and saute`meat about 3 minutes or until just beginning to take on color. Return browned pieces of fat and bacon to the pot.
3. Stir in wine, A-1 sauce, salt, pepper, garlic, Worcestershire sauce, oregano, thyme and caraway seeds. Stir about 1 minute. Pour in 8 cups water and add crumbled crumbled beef bouillon cubes(or base) have dissolved completely.
4. Add cabbage and roasted peppers; bring to a boil. Reduce heat and simmer several minutes, or until scum stops accumulating on top. Partially cover and continue to simmer 3 hours, stirring occasionally. Skim again, if needed. Taste for seasonings and if too thick, add more water (I used the 9 full cups at the end.
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