Well Folks,
Meowey here with another installment of trying to think out of the box. I hate to waste anything. The other day when I smoked Beef Ribs, I had the idea to save all the bones and any leftover uneaten ribs. I planned to make a slow simmered stock with them. I even saved the liquid from the 3-2-1 back rib pouches.
Yesterday, I cut the meat from the 4 short ribs that were left. I threw those bones and the other bones, along with the liquid from the 3-2-1 pouched in a big pot. I threw in an onion, three stalks of celery, three carrots, some peppercorns, and some salt. I covered it with water plus about 2 more inches above the mix. I simmered it for 10 hours. I drained it, cooled the stock and then refrigerated it overnight.
Today, I skimmed the fat from the stock, and brought it back to a boil. I added 2 sliced carrots, and 2 sliced stalks of celery. I cooked that for about a half hour. While that was cooking, I cut up the leftover beef short rib meat. I added about 2/3 cup of pearled barley and the meat. I cooked that for about another half hour. While that was cooking I went through the freezers and pulled out bags of frozen corn, green beans, lima beans, and much to my surprise some chopped okra. (Flash, I think Mrs. Meowey bought it last winter and it got lost in the bottom of the freezer.) I added the frozen veggies and cooked it for another half hour. Then I used an old trick I learned from my Grandmother, I added about one and a half quarts of V8 Juice to the soup. After it came back up, I let it simmer for an hour. I then checked for seasoning and added some sugar, salt, and black pepper.
It was not my Grandmothers Veggie/Beef soup, which I make well. It was a new take on it. Other additions that I would make to this soup would be a turnip and a couple parsnips, which I did not have on hand. Even without the additions I mentioned, this soup is KILLER. Iâ€[emoji]8482[/emoji]m going to do this again!!!
I did not take step-by-step Q-view, but here is a shot of the pot of finished soup. I just wish I could give you all a taste.
Take care, have fun, and do good!
Regards,
Meowey
Meowey here with another installment of trying to think out of the box. I hate to waste anything. The other day when I smoked Beef Ribs, I had the idea to save all the bones and any leftover uneaten ribs. I planned to make a slow simmered stock with them. I even saved the liquid from the 3-2-1 back rib pouches.
Yesterday, I cut the meat from the 4 short ribs that were left. I threw those bones and the other bones, along with the liquid from the 3-2-1 pouched in a big pot. I threw in an onion, three stalks of celery, three carrots, some peppercorns, and some salt. I covered it with water plus about 2 more inches above the mix. I simmered it for 10 hours. I drained it, cooled the stock and then refrigerated it overnight.
Today, I skimmed the fat from the stock, and brought it back to a boil. I added 2 sliced carrots, and 2 sliced stalks of celery. I cooked that for about a half hour. While that was cooking, I cut up the leftover beef short rib meat. I added about 2/3 cup of pearled barley and the meat. I cooked that for about another half hour. While that was cooking I went through the freezers and pulled out bags of frozen corn, green beans, lima beans, and much to my surprise some chopped okra. (Flash, I think Mrs. Meowey bought it last winter and it got lost in the bottom of the freezer.) I added the frozen veggies and cooked it for another half hour. Then I used an old trick I learned from my Grandmother, I added about one and a half quarts of V8 Juice to the soup. After it came back up, I let it simmer for an hour. I then checked for seasoning and added some sugar, salt, and black pepper.
It was not my Grandmothers Veggie/Beef soup, which I make well. It was a new take on it. Other additions that I would make to this soup would be a turnip and a couple parsnips, which I did not have on hand. Even without the additions I mentioned, this soup is KILLER. Iâ€[emoji]8482[/emoji]m going to do this again!!!
I did not take step-by-step Q-view, but here is a shot of the pot of finished soup. I just wish I could give you all a taste.
Take care, have fun, and do good!
Regards,
Meowey
