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Beef Neck and Vegetables Soup

Beef Neck simmered for soup or braised in red wine sauce, the texture and taste of this cut are only surpassed by the beef shank. Enjoy it in this delicious soup! (Partnership with Panasonic)

Total Time

1hr 35min

0.0

0 Ratings

Author: Chef's Opinion

Servings:

Ingredients

•

3 lb

Beef Neck

•

16 cups

Water

•

to taste

Salt

•

Small Carrots , sliced

•

Avocado , diced

•

Tomato , diced

•

to taste

Cayenne Pepper

•

to taste

Ground Nutmeg

•

to taste

Broccoli Florets , cooked

•

to taste

Cauliflower Florets , cooked

•

to taste

Scallions , sliced

•

to taste

Grated Parmesan Cheese

(optional)

Cooking Instructions

Simmer Beef Neck (3 lb) in Water (16 cups) with lightly salted with Salt (to taste) .

Cook until the meet is tender - 1 to 2 hours.

Cut the meat into bite size pieces.

Add Carrots (4) , simmer until the carrots are soft, add Avocado (1) and Tomato (1) to the soup. Simmer for 1 minute, remove from heat, season with Cayenne Pepper (to taste) and Ground Nutmeg (to taste) ; check/adjust seasoning.

Add Broccoli Florets (to taste) to a soup plate.

Top with Cauliflower Florets (to taste) .

Top with 1/4 of the meat, sprinkle with Scallions (to taste) and Grated Parmesan Cheese (to taste) . Place the plate in the Panasonic Microwave Oven to warm everything through.

To serve, add the piping hot soup. Enjoy! Cooking results may vary depending on microwave oven used.

Nutrition Per Serving

CALORIES

465

FAT

28.3 g

PROTEIN

44.1 g

CARBS

6.8 g