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RECIPE
12 INGREDIENTS8 STEPS1HR 35MIN

Beef Neck and Vegetables Soup

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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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)
1HR 35MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
3 lb
Beef Neck
16 cups
Water
to taste
4
Small  Carrots , sliced
1
Avocado , diced
1
Tomato , diced
to taste
Cayenne Pepper
to taste
Ground Nutmeg
to taste
to taste
to taste
Scallions , sliced
to taste

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Nutrition Per Serving

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CALORIES
465
FAT
28.3 g
PROTEIN
44.1 g
CARBS
6.8 g

Cooking Instructions

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Step 1
Simmer Beef Neck (3 pound) in Water (4 quart) with lightly salted with Salt (to taste).
Step 2
Cook until the meet is tender - 1 to 2 hours.
Step 3
Cut the meat into bite size pieces.
Step 4
Add Carrot (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.
Step 5
Add Broccoli Florets (to taste) to a soup plate.
Step 6
Top with Cauliflower Florets (to taste).
Step 7
Top with 1/4 of the meat, sprinkle with Scallion (to taste) and Grated Parmesan Cheese (to taste). Place the plate in the Panasonic Microwave Oven to warm everything through.
Step 8
To serve, add the piping hot soup. Enjoy! Cooking results may vary depending on microwave oven used.

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Nutrition Per Serving
Calories
465
% Daily Value*
Fat
28.3 g
36%
Saturated Fat
9.6 g
48%
Trans Fat
0.8 g
--
Cholesterol
149.7 mg
50%
Carbohydrates
6.8 g
2%
Fiber
3.2 g
11%
Sugars
2.3 g
--
Protein
44.1 g
88%
Sodium
212.6 mg
9%
Vitamin D
--
--
Calcium
96.1 mg
7%
Iron
5.7 mg
32%
Potassium
999.2 mg
21%
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