The Editors
Yield
Serves 8
Category
Course
Ingredients
2 quarts very strong veal or beef stock (recipe follows)
1 medium onion, diced
2 medium carrots, diced
1/2 cup diced celery
Broccoli, zucchini, or other garden vegetables (optional)
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
1 medium tomato, diced
1 cup crushed tomatoes or puree
Veal or Beef Stock
Ingredients
1 pound lean beef or veal knuckle
3 to 4 quarts cold water
1/2 teaspoon sweet basil
1/2 cup chopped parsley
1/3 cup chopped onion
1/3 cup chopped carrots
2 stalks celery
1/4 teaspoon chopped garlic
1/2 teaspoon each oregano, thyme, and tarragon
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