Beef Stock

Garlic Soup

We are soup lovers. Whether that be soup as a starting course or as the main entree, soup gives you the opportunity to deliciously expand your meal's variety of nutrients. We are also garlic lovers. Garlic is touted as one of the great medicinal vegs of all time. When our daughter was being taught piano by a young Polish immigrant who was also a fine vocalist, she showed up one day with a bad sore throat and sniffles. Since she was scheduled to sing that evening, but was in no shape to do so, she asked Honi for as much fresh garlic as could be spared. After peeling and slicing the garlic, she put it between 2 slices of bread and ate while giving Elizabeth her piano lesson. By the time she left, her voice was clear and strong, her sniffles gone. And that , my friends, is why we believe some garlic a day keeps the doctor away.

So try this garlic soup brought to you by the Catholic order of the Society of Jesus.

Serves 6

You will need these ingredients:

  • 1/2 cup olive oil
  • 1/4 stick salted butter
  • 1 large bulb garlic (but I easily double that. See my prep suggestion below)
  • 3-4 slices of your favorite bread, lightly toasted.
  • 1 cup water
  • 4 cups homemade beef stock or 3 (10&1/2 oz cans) beef broth
  • 6 egg yolks, beaten
  • salt and white pepper to taste


  1. Put 1 or 2 bulbs garlic, separated into cloves but unpeeled, into your food processor or blender. Cover cloves with water. Mince. Strain, saving the water to use as instead of the cup of water mentioned in the ingredients.
  2. After you have separated the garlic-infused water from the minced garlic, save the minced garlic and its stock separately. (Don't worry about the peels, those are nutrient-packed too and will dissolve nicely in the cooking)
  3. Heat the oil and butter in a skillet and add the minced garlic. Careful not to burn it. When the aroma of garlic begins to emanate from the skillet, remove the garlic with a slotted spoon and reserve. 
  4. Remove the skillet from the heat and dip the bread in the hot oil/butter, coating both sides. Return skillet to heat and toast until bread is golden and crisp. Reserve.
  5. Combine the garlic, its water and stock to a saucepan and bring to a boil. Reduce the heat and simmer for 45 minutes at a very light simmer. Strain and reserve the broth.
  6. Add egg yolks to 2 cups of the broth a stir in vigorously. Away from the heat, beat the egg mixture into the remaining broth. Season with salt and pepper. Reheat but do not boil. Place bread in bowl and ladle soup over the bread.

I like to garnish with chopped parsley and green onion before serving. Adds some color and nutrients. Parmesan cheese, anyone? Why Not!

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Gina's Oxtail Stew

Recipe courtesy of The Neelys
Cook Time: 4 hr 15 m
Level: Easy
Serves: 4 to 6 servings


  • 5 pounds meaty oxtails
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all purpose flour
  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, cut into half moons, about 1/4-inch thick
  • 2 stalks celery, cut into1|4-inch thick pieces
  • 3 tablespoons chopped fresh thyme leaves
  • 4 cloves garlic, peeled and smashed
  • 1/4 cup tomato paste
  • 1 (750 ml) bottle dry red wine
  • 2 cups beef broth
  • 1 can (15-ounce) diced tomatoes with juice
  • 2 bay leaves
  • 8 ounces button mushrooms
  • 2 tablespoon red wine vinegar
  • Buttered Noodles


  1. Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated. Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary.
  2. Add the onions, carrots, celery, thyme, and garlic to the potatoes and sauté until the onions are tender and beginning to brown, about 5 minutes.  Season with salt and pepper, to taste.  Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan.
  3. Stir in the beef broth, tomatoes with their juices and the bay leaves.  Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 ½ hours.  Stir in the mushrooms and cook uncovered for 30 minutes more.  Taste for seasoning add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over buttered noodles.  Bowl and serve.

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Sausage & Kale Soup


  • 1 JVF link sausage
  • 1 T. olive oil
  • 1 T. Butter
  • 1 medium onion, chopped
  • 1 T minced garlic
  • 6 cups beef stock
  • 3 medium Yukon Gold potatoes, cut into ½ inch cubes
  • 12 oz fresh kale, stems removed and leaves chopped


  1. Cut sausage link into 16 pieces. Warm a 5 qt soup pot on medium heat
  2. Add oil and butter. Cook sausage until done, remove. Sauté onion, potatoes and garlic until softened.
  3. Add broth and bring to a boil. Reduce to a simmer
  4. Add sausage and kale and simmer for 15 minutes. Season to taste with salt and pepper.
  5. Serve in warmed bowls.

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Beef Broccoli & Potato Soup


  • 4 T. Olive oil
  • 2 T. Butter, if using cubed beef, ½ of that if ground beef
  • ½ lb. or more, ground or cubed beef, depending on how beefy you want it
  • 1 stalk celery, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 3/4 cup cubed potato
  • salt and pepper, to taste
  • 4 cups beef broth  


Salt and pepper the beef, set aside.

Saute the onion, garlic, celery (the “holy trinity”) and potato in oil and butter. When softened, remove vegetables.

Saute the beef until browned. Dust the beef with whole wheat flour.

Add sauteed vegetables back to the mix and allow to simmer: if ground beef, 30 minutes, if cubed, 1 hour.

Add broccoli florets in last 15 minutes of cooking. Adjust times depending on tenderness of beef, broccoli and potatoes.

This will serve 2 heartily. Double the recipe if for 4 or 5. Serve with crusty rolls and a Rose’ wine.

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Oxtail & Vegetable Soup

Make a mirepoix with celery, onion, carrot, turnip and garlic. Season this stage and all later ones by adding salt and pepper at each stage to your raw ingredients. It’s much easier to get your seasonings right when you season one step at a time. When it looks right to you, it is right. As the mirepoix ingredients begin to soften, add oxtail.

When the oxtail is brown and the mirepoix is fully cooked down, even getting a little crusty itself, add some tomato paste and stir it in, then add beef broth, potatoes, carrots, purple hull peas and allow to simmer until the vegetables are soft. Then add sliced cabbage until the cabbage is soft.

Honi and I enjoyed 3 delicious meals with just these ingredients. The only item purchased was 2 quarts of beef stock as we had run out of our own. We paid $3.98 for HEB Organic. Everything else was on hand.

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Kosher Beef Brisket

“Cooking is like love. it should be entered into with abandon or not at all.”
— Harriet Van Horne

When this venture of direct farm sales began 10 years ago, Honi had dedicated Jewish patrons who insisted on celebrating their holy days with our grass-fed, unadulterated brisket of beef. Through them, we learned this Kosher recipe for brisket – but it’s just as good with Roasts or Osso Buco cuts. The gravy is the secret and it is fabulous! You’ll want to have plenty of crusty French rolls or other good bread for dipping and enjoying the gravy along with the wonderful flavor imparted to the beef.

I cooked this most recently in our handy-dandy digital pressure cooker in 1 ½ hours. Expect twice that time in a dutch oven on the stovetop or in the oven. In either case, cook until fork tender. Times are not exact, so cook until tender.


Jolie Vue Farms — Beef Brisket
  • 2 T. Kosher salt
  • 1 T. paprika
  • 2 t. garlic powder
  • 1 t. black pepper, freshly ground
  • 1 brisket, cut into pieces to fit the bottom of your vessel (but it can stack if necessary)
  • 2 T. olive oil
  • 2 T. real butter
  • 2 medium yellow onions or 1 large, medium dice
  • 12 cloves fresh garlic, crushed and peels removed
  • 6 T. light brown sugar
  • 2 T. tomato paste
  • 2 T. BBQ sauce – don’t use Kansas City style, too sweet. Need a tart sauce. I like Stubb’s Original.
  • Cook with abandon! And have a Merry Christmas and Happy Holiday. 
  • 1 (14 ½ ounce) can of canned tomatoes, chopped into large chunks. Drain liquid first and discard or save for other things.
  • 2 t. rosemary
  • 1 bay leaf
  • ¼ cup cider vinegar
  • 2 cups beef broth


  1. Combine spices and rub on the meat. Set aside while it is absorbed.
  2. Put oil and butter into the cooker on “sear” setting. When hot, sear the meat on each side. Set seared meat aside and sear onion, garlic and sugar together until onion begins to caramelize. Add tomato and BBQ sauce and stir to cover the vegetables.
  3. Add tomatoes, rosemary, bay leaf, vinegar, and beef broth until hot and combined.
  4. Add beef, fasten the lid and turn cooker to high pressure and set time to 90 minutes.

That’s it, folks. You’ll love it. Remember the bread, or serve rice, pasta, grits or mashed potatoes on the side and cover all with the gravy.

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Boudreaux's Bone Broth Bonanza

Here’s the recipe I like best after years of experimenting. For 2 gallons of water:


  • 2 carrot tops, big chunks of the carrots that came with it
  • Garlic, peeled but left whole. (How many? How much do you like garlic?)
  • 2 sprigs thyme
  • 4 parsley stems
  • 2 bay leaves
  • 1 teaspoon peppercorn
  • 1 tablespoon sea salt


  1. Add salt to water in your stock pot and bring to boil, stirring to meld the salt into the water. Once the salt has dissolved, the water should taste a bit salty. If it doesn’t, add a teaspoon.
  2. Add the rest of the ingredients into boiling water, and put your beef, chicken or pork bones (or all 3) into the water. When the pot returns to a boil, reduce heat to very slow simmer. Cook for 24 hours or less, lid off. Longer is better, but do what you have to do.
  3. One note: I find that a bouillon cube enhances the broth and was surprised by the absence of negative ingredients on the nutrition label. 

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