Ever since I was a young girl I considered myself a foodie. Watching my mom and grandma cook stimulated my mind and love of learning how to prepare decadent meals. The winter time was especially dear to my heart because the crisp air ignited an especially robust tingle on my tongue. Winter was the time true culinary bliss could be achieved, it is definitely the time when your appetite is in full bloom.
A specialty of my family and my mom in particular was a savory shredded beef dish accompanied by a carrot celery soup. Now that I am older I have paired this robust feast with a paramount red wine. Please explore and experiment with my old family recipe that has been handed down a few generations. If you want to know what love is you will find it in this magical meal.
For this recipe you will need:
1 pound of “Beef for soup” preferably brisket
1 soup bone
½ pound of chopped carrots
½ pound chopped celery
1 can of crushed tomatoes ( my choice is Tuttorosso)
2 cups of distilled water
4 tablespoons of low sodium beef bullion
1 large soup pot
1 tablespoon of sea salt
1 tablespoon fresh pepper
Gradually pour water and crushed tomatoes into soup pot. Add beef and soup bone and stir slowly. Sprinkle sea salt, pepper and submerge bullion quickly add chopped carrots and celery repeat stir.
Cook on medium flame for 45 minutes, stirring occasionally, keep lid on soup. Skim fat as needed through the cooking process.
When 45 minutes are up remove beef, which will now be tender and easy to shred. With two serving forks shred beef. In a separate skillet sauté yellow onion and olive oil for 7 – 8 minutes. Join shredded beef in skillet with olive oil and onion and braise for 10 minutes.
Boil 1 pound of orzo for 6-7 minutes strain and add to soup. Serve soup in 2 inch bowl with garlic toast. Present shredded beef on adjoined plate with teaspoon of fresh grated Monterrey Jack cheese.
The precise pairing to this stick to your ribs chow is a simple underdog of red wines, one might say the poor man’s treasure, Little Penguin, Cabernet Sauvignon.
A scarlet colored wine with a fresh fruity bouquet. To the palette it oozes berry juices but keeps it solid with a very slight dryness. It is perfectly balanced for hearty consumption without being too strong or acidic. Cabernet Sauvignon fits like hand in glove when paired with beef or rugged vegetables like carrots and tomatoes. A 1.5 liter bottle will only cost you around $12. This winter combination of strong bodies wine and well rounded regale will do your soul good.