We are making modifications to our cutting instructions to bring more quick-to-cook meals. We have learned over the last few months that many of you are slow to get to your roasts and osso bucos, so they tend to pile up from month to month. That’s a tough deal because these make such fine meals, so we are not going to eliminate them from the cooler but we will reduce them, supplanted by more ground meats and cutlets. If you have the problem of limited time, what can you do with accumulating roasts and shanks? Make a soup. Make a lot and freeze the rest for quick meals later.
After thawing, sear under the broiler. When browned, remove and cut roasts, beef short ribs or osso buco, whichever you have chosen.
To 2 gallons of boiling water, add:
- 2 t. sea salt
- 1 t. peppercorns
- 3 big cloves garlic, peeled but left whole
- 1 bay leaf.
If you want to enhance it with vitamin and mineral sources, add sprigs of parsley, carrot tops and thyme. Say, 3 of each.
Add seasonings to boiling water, stir until salt dissolves. Add meat, bones, and leaves then lower to a simmer and cook for 10-12 hours or more. So, morning to evening or overnight works well.
Remove bones, cut meat into chunks. Season to taste. Add your desired combination of vegs, fresh or fresh frozen, a pasta or rice if you like, and voila, a bountiful soup. And a perfectly relaxing weekend of aromas and tastes for Sunday and the coming week.