6 ounces butter or beef fat
3 pounds mirepoix, small dice
8 ounces turnip, small dice
2 garlic cloves, chopped
4 quarts beef broth or stock
1 pound beef, small dice
SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
8 parsley stems
12 ounces tomato concassé
12 ounces corn kernels, fresh, frozen or canned
salt and pepper, to taste
Servings: 26
1. In a soup pot, sweat the mirepoix and turnip in the butter or fat until tender.
2. Add the garlic and sauté lightly.
3. Add the beef broth or stock and the diced beef; bring to a simmer. Add the sachet. Skim or degrease as necessary.
4. Simmer until the beef and vegetables are tender, approximately 1 hour.
5. Add the tomato concassé and corn; simmer for 10 minutes. Season to taste with salt and pepper.
6. Cool and refrigerate or hold for service.
Yield: 5 quarts (5 liters)
3 pounds mirepoix, small dice
8 ounces turnip, small dice
2 garlic cloves, chopped
4 quarts beef broth or stock
1 pound beef, small dice
SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
8 parsley stems
12 ounces tomato concassé
12 ounces corn kernels, fresh, frozen or canned
salt and pepper, to taste
Servings: 26
1. In a soup pot, sweat the mirepoix and turnip in the butter or fat until tender.
2. Add the garlic and sauté lightly.
3. Add the beef broth or stock and the diced beef; bring to a simmer. Add the sachet. Skim or degrease as necessary.
4. Simmer until the beef and vegetables are tender, approximately 1 hour.
5. Add the tomato concassé and corn; simmer for 10 minutes. Season to taste with salt and pepper.
6. Cool and refrigerate or hold for service.
Yield: 5 quarts (5 liters)
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