California Farm Beef Broth Swiss Chard Soup Recipe by Hobby Horseman
Cooking Instructions 4 hours 1 To get absolutely clear, pure beef broth: heat dry cast iron skillet, sear meat till the brown color you want in the broth, about a minute each side. Put meat in dutch oven with celeriac, covered with cold water, bring to slow boil 2 hours. 2 Add 4 cups cold water to solidify foam and fat on top, skim off. Cut meat in bite size pieces, add back to broth. Add sliced carrot, twig of parsley, sliced leaves of red, white, yellow swiss chard and stems. Bring to a slow boil, turn down to simmer, cover the lid. Simmer three hours. Taste every hour till perfect. 3 When perfect, add strand of vermicelli, mung bean or rice noodles, few minutes till soft. Serve on big soup plates. Spoon the broth first, dip bread in broth, then eat the solids with french bread, mustard and piccalilly, pickles and pickled boiler onions. Enjoy. 1 To get absolutely clear, pure beef broth: heat dry cast iron skillet, sear meat till the brown color you want in the broth, about a minute each side. Put meat in dutch oven with celeriac, covered with cold water, bring to slow boil 2 hours. 1 To get absolutely clear, pure beef broth: heat dry cast iron skillet, sear meat till the brown color you want in the broth, about a minute each side. Put meat in dutch oven with celeriac, covered with cold water, bring to slow boil 2 hours. 2 Add 4 cups cold water to solidify foam and fat on top, skim off. Cut meat in bite size pieces, add back to broth. Add sliced carrot, twig of parsley, sliced leaves of red, white, yellow swiss chard and stems. Bring to a slow boil, turn down to simmer, cover the lid. Simmer three hours. Taste every hour till perfect. 2 Add 4 cups cold water to solidify foam and fat on top, skim off. Cut meat in bite size pieces, add back to broth. Add sliced carrot, twig of parsley, sliced leaves of red, white, yellow swiss chard and stems. Bring to a slow boil, turn down to simmer, cover the lid. Simmer three hours. Taste every hour till perfect. 3 When perfect, add strand of vermicelli, mung bean or rice noodles, few minutes till soft. Serve on big soup plates. Spoon the broth first, dip bread in broth, then eat the solids with french bread, mustard and piccalilly, pickles and pickled boiler onions. Enjoy. 3 When perfect, add strand of vermicelli, mung bean or rice noodles, few minutes till soft. Serve on big soup plates. Spoon the broth first, dip bread in broth, then eat the solids with french bread, mustard and piccalilly, pickles and pickled boiler onions. Enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp scampi My Mums cheesecake recipe 🍰 ❤️ Lee's Air Fryer Tater Tots Chicken Celery Cream Quiche Crustless Fajita burgers Shrimp scampi My Mums cheesecake recipe 🍰 ❤️ Lee's Air Fryer Tater Tots Chicken Celery Cream Quiche Crustless Fajita burgers Marinated Baked Chicken 🐔 Onion and Spinach Fritters Mochi pancake (SWEET POTATO PANCAKE) Radish Leaves and Onion Fritters Vegetable stew(Efo Mixed Veg Uttappam Instant pot Beef shank with Daikon Poha Appe Turnip Kofta Curry Sweet Potato French Fries In Airfryer With Cheesy Dip Marinated Baked Chicken 🐔 Onion and Spinach Fritters Mochi pancake (SWEET POTATO PANCAKE) Radish Leaves and Onion Fritters Vegetable stew(Efo Mixed Veg Uttappam Instant pot Beef shank with Daikon Poha Appe Turnip Kofta Curry Sweet Potato French Fries In Airfryer With Cheesy Dip