Boiling down rougher cuts of meat with roughly chopped veggies creates a rich and flavourful soup broth.
Directions for: La Francesina
Ingredients
2 lb(s) beef tendons and cartilage
1 carrot, roughly chopped
1 celery stick, roughly chopped
2 white onions, roughly chopped
1 can (28 oz) peeled plum tomatoes
2 large red onions, chopped
cup + 4 Tbsp extra-virgin olive oil
Salt and pepper, to taste
Directions
1. Bring an extra large pot of water to a boil. Add your carrots, celery, white onion and your beef. Reduce to a simmer and cook for 3 to 3.5 hours.
2. Remove beef from pot. all the tendons and cartilage should now be soft and easy to cut. Chop it up into small pieces. Set beef and broth aside.
3. Using your hands, crush peeled plum tomatoes in a mixing bowl. Set aside. Chop up red onions.
4. in a large skillet, heat cup olive oil and add half your red onions, slowly browning them until they start to caramelize. Add your peeled plum tomatoes, a pinch of salt, fresh cracked pepper, beef and let it reduce and thicken up.
5. in a smaller skillet, add 4 tbsp olive oil and saut remaining onions. when theyre translucent, transfer over to the rest of the soup.
See more: Beef, Fall, Soup, Vegetables, Winter