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Recipe by: matijs
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See below ingredients and instructions of the recipe
2 md Potatoes, peeled and diced 1 tb Dried parsley flakes
2 md Carrots, peeled and diced 1 ts Worcestershire sauce
1 1/2 lb Beef shank or neck bones 1/2 ts Dried thyme leaves
1 md Onion, peeled and chopped 1/4 ts Salt
1 cn Whole tomatoes (16 Oz), 1/4 ts Pepper
-quartered and undrained 1/4 ts Ground savory
1 cn Whole kernal corn (17 Oz), 2 ts Instant beef bouillon
-undrained 3 c Boiling water
1 Bay leaf
Place the first 7 ingredients in a 3 1/2-quart slow cooker in the
order listed. Sprinkle parsley and the next 5 ingredients over the
vegetables. Dissolve bouillon in boiling water and pour over spices.
Cover and cook on low setting for 8 to 10 hours. Remove beef shank
and bay leaf; recover. Remove meat from bones; cut into bite-size
pieces. Return meat to soup; mix.
Makes 3 quarts. Serves 8 to 10.
Posted by Fred Peters.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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