So here’s the fist of the random things blog that I’m going to start on things that I do.
The idea is to just put down things that I’ve done like cooking, restoring things, music, what ever as well as “borrowing things” from other websites that might give me an idea. Anyway, I’m going to keep it as loose as possible and leave it up to the reader to adapt it to suit their needs
I thought I’d start this with a recipe to a soup that I made over two days and just ate (I’ll probably go and have another bowl of it in a sec)
It’s a beef brisket based soup made over two days.
“Why two days?” I hear you ask. It’s due to the removal of fats from the stock and for timing convenience. During the making of this soup I did a whole bunch of other things as well. You could probably get this done in a day but I don’t think it’d be the same.
This is also a cheap one coming in at approximately $25 for about 6 or 7 general servings (I’m guessing this is how much an average person would be able to get out of it. I eat way too much)
Try it and enjoy it.
Beef Brisket soup
Stock
1.5-2kg beef briskets
1 leek
2 onions
2 tomatoes
½ celery
whole bulb of garlic
herbs of your choice (I think I used oregano, marjoram, thyme and bay leafs)
Soup
meat off the beef briskets
2 carrots
6-10 potatoes (depending on size and variety. I tried kipfler because they have that sweet taste)
6 roman tomatoes
1 onion
1 leek
½ celery
1 tin chickpeas
bunch of mushrooms (amount will again depend on the variety used. For this I used large swiss brown’s. about 7 or 8 of them)
fat from the stock
the stock
First make the stock. Slow roast the briskets and vegies in the oven over a low heat for one hour or so. During this process I keep the meat separate over a rack with an empty tin underneath to collect all the fat dripping off. (I’m looking forward to cooking some rump steak in that) it’s a good idea to do this as to avoid having a really fatty soup
Once it all looks cooked chuck it all in a pot with the herbs and cover with water. Bring to boil then go away and do something else for about 3 or 4 hours. I chose surfing the net and watching TV during this time
Let the stock set overnight with everything still in it. Probably best to put it into the fridge rather than leaving it out on the stove but if you’re lay like me you probably will just leave it on the stove
Go to bed and sleep
Wake up and reheat the stock while you enjoy a coffee and cigarette or what ever else you do enjoy in the morning
Once the stock is heated through separate the chunky bits from the liquid. Put the stock into the fridge and let it set. This is also the best time to separate the meat off the briskets and pop them aside
While the stock is setting go to work or school or what ever else you do during the day. When you get back home remove the fat that has set on top of the stock and put aside (you’ll use this fat to cook parts of the soup)
Anyway. That’s the stock finished. I didn’t expect it to take so long but I think I got carried away once I decided what it was that I was doing.
Moving on to the actual soup. Cut up the vegies into pieces of any size you want. You’d probably end up with different flavours depending on the size of the veggie pieces but that’s something that’s up to you to decide
First fry the potatoes in a pot with some of the fat collected from the stock (told you it’d be used)
Once you’re done with the potatoes get them out of the pot and pop the onion and leek in there till they are nice and soft. Once it’s soft throw all the vegies in there and add the stock
Bring the soup to the boil then let it simmer till the potatoes are soft, then add the tin of chick peas
Serve with some buttered bread on a cold night.
The aftermath. This was after 6servings had been taken out of the pot with everyone feeling very full
As an afterthought I think I should have strained the stock through some cloth to remove more of the fat. It’s not that it was a fatty soup, it’s just that if there was less of it I’d be able to probably have another bowl.
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