Not everything we create in our kitchens must be made FAST. The slowing down of the season is a lovely time to contemplate a bowl full of Beef Soup.
This is a recipe, yet it’s not. Honestly, the recipes I give you will always have room for your own imagination in small ways or expansive culinary coup!
To get the ultimate in flavor and the texture you are craving, you need to cook the beef twice.
Purchase a bone in (Yes, and I do mean that. Bone=flavor) chuck pot roast, preferably choice or better.
For the Braise
Salt and pepper the roast generously, then dredge meat in gluten free flour and sear it in a small amount of oil. I prefer to use cast iron. It will cook more evenly. At the point that you turn the meat over to brown the other side, add some wedges of yellow onion, peeled carrot and celery. Beware of grease spatters as you cook!
Once you have finished cooking the meat on all sides, turn off the burner. Using the cast iron pan you seared the meat in, or place the meat and vegetables in another oven proof baking dish, add red wine… note on cooking with wine: never cook with something you wouldn’t drink. The dish will taste like the wine and you won’t like it. Use the best you can afford; typically a variety that would go with the dish when it’s done. Avoid reds with large amounts of pigment, like Syrah. It will add more color to the finished dish then you want. (continuing recipe…) add red wine to fill the pan half way up the meat. You can use stock for part or all of the liquid. Now add some peeled cloves of garlic, bay leaf and any other fresh green herbs that sound good to you. If you have it, place a piece of parchment paper on top of the meat. Now, cover with enough foil to seal around the edges and put the pan lid firmly in place. Put your pan of loveliness into a preheated 325degree oven. This will need to cook for several hours. The timing depends on how large your roast is. Unless it is quite small, I’d estimate two and a half to three hours, but sometimes one can be surprised. The roast that made the soup in the picture required an extra hour. When a pairing knife slips into the roast easily, it’s time to take it out of the oven.
You are now going to cool the roast, uncovered, in the refrigerator and pretend you don’t know it’s there…
Now, for the Soup!
Tomorrow! You will cut equal parts yellow onion, celery and carrot into small dice. This is called mire poix. Please use a sharp knife! Dull knives cause far more finger cuts then sharp ones! One can never have too much mire poix, but I’d probably aim for roughly the same volume as the roast. Cook this mixture with olive oil in a nice heavy bottom soup pot until wilted and beginning to just barely brown. Thin bottom pans tend to lead to scorching. When the mire poix is about 70% done, add several cloves of minced fresh garlic. Keep stirring. Garlic turns bitter very easily and you won’t be able to get rid of that flavor.
When your vegetables are done add the liquid from the roast and an equal amount of stock. note: if you are purchasing stock PLEASE read the ingredients on the box/can. Many contain allergens. Now, dice up the cooled beef and add to the pan. Discard the vegetables and the bones from the braise. They have done their work and are ready to ‘retire’. If necessary, add more stock. In fact, add whatever amount you wish. Made it thick. Make it thin. This is YOUR soup!
If you aren’t watching Carbs, add some diced potatoes, if you wish. Another great gluten free ingredient is steel cut oats! These must be certified as gluten free. Oats will require more liquid then potatoes. Keep a close eye on your creation, that it doesn’t burn while it simmers. You will want to let it cook very slowly for the next hour or two.
Once the vegetables, etc are nearly done, taste the liquid. Add salt (don’t be shy!), pepper, spices and fresh herbs. I like rosemary in beef soup, myself. But, this is now the time for your individuality to shine. Hit those spice jars! What sounds good to you? Have some fun.
You are almost there! Heck, maybe you’re sitting there eating a bowl of YOUR soup right now, wondering why I’m still talking at you! BUT, if that pan you’ve slaved over seems to be ‘missing’ something and you just can’t put your finger on it… Add a little vinegar. Sherry or red wine vinegar would be my first choice. Add a few drops, stir well and taste…??? See! Your creation is ALIVE and wonderful; or add a few drops more until it is!
Race you to the spoon drawer!
