This frosting was developed in an effort to find a German chocolate cake frosting without eggs or evaporated milk. This recipe, in my opinion, tastes more like caramel than other, more conventional ones.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 soup |
Ingredients
- 5 quarts water
- 4 pounds beef shanks
- 1 (14.5 ounce) can diced fire-roasted tomatoes
- ¼ large onion, chopped
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- ½ pound carrots, peeled and cut into chunks
- 2 potatoes, cut into chunks
- 1 green bell pepper
- 1 sprig parsley
Instructions
- Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
- Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.
- Substitute cilantro for the parsley if preferred.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 6 g |
| Sodium | 532 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I slowly browned the shanks first then sautéed the onion and garlic in the same pot . This helped to build a flavorful broth. Purposely left out the green pepper and parsley and added celery. Even with minor changes it is a very tasty soup.
I made this exactly as written, except for leaving out the vegetables at first. Then I refrigerate the soup overnight. In the morning I skim off the fat (there is quite a bit), and finish it with the vegetables added. This is the way my mother always made her beef soup. This recipe has fantastic flavour! Would not change anything else, I just try to make it healthier.
simple to make! so tasty!
I used diced tomatoes with added sun dried tomatoesAlso seasoned with chopped fresh basil,A little olive oil and Italian green beans for color, It looked beautifull no green pepper
The only changes that I made were to the amounts of each ingredient to fit my pot ~ she shanks is the same amount. Instead of green pepper, I used about three or four stalks of celery and added them in with the carrots. About 2 TBSP of Chinese wine was added to the stalk to make the base more sweet and less acidic from the tomatoes. Have fun and enjoy life!
My husband and I enjoyed this so much! Beef shanks add such a nice flavor to the broth. I didn’t add potatoes as I didn’t have any, but had all the other ingredients. I will definitely make this again.