Best Beet And Braised Beef Soup Recipes

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BRAISED BEEF NOODLE SOUP (红烧牛肉面)



Braised Beef Noodle Soup (红烧牛肉面) image

This braised beef noodle soup used Chinese dry aromatics and beef with marbled fat making a delicious rich beef noodle soup that rivals restaurant versions!

Provided by Judy

Categories     Noodles and Pasta

Time 2h30m

Number Of Ingredients 26

2 small pieces Chinese (cassia) cinnamon
2 black cardamom pods (草果)
½ tablespoon fennel seeds
4 star anise pods
10 cloves
1 dried tangerine peel
6 bay leaves
½ tablespoon whole white peppercorns
4 slices licorice root (甘草片)
2 pieces sand ginger (山奈/沙姜)
10 pieces dried amomum white cardamom (白寇)
3 pounds beef chuck ((cut into large chunks))
16 cups water
5 slices ginger
3 tablespoons oil
15 grams rock sugar
5 scallions ((with the white and green parts separated))
1 whole head of garlic ((cloves peeled but kept whole))
1 pound daikon ((cut into ¼-inch thick slices, with each slice quartered))
¼ cup Shaoxing wine
1 tablespoon dark soy sauce
¼ cup light soy sauce
Salt ((to taste))
Noodle of your choice
Leafy greens of your choice
Handful of chopped cilantro

Steps:

  • First place the aromatics in a piece of cheesecloth tied tightly with kitchen string or disposable/fillable tea filter bags. That's the cinnamon, black cardamom, fennel seeds, star anise, cloves, tangerine peel, bay leaves, white peppercorns, licorice slices, sand ginger, and amomum white cardamon. Phew. It'll be worth it. Trust me.
  • Next, rinse off the beef under cold running water. In a soup pot, add 16 cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. Skim the foam off. You don't want these impurities from the beef making your soup cloudy. Turn off the heat, fish out the pieces of beef, and strain the resulting broth through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.
  • In another large, thick-bottomed soup pot, heat the oil over medium heat. Add the rock sugar, the white parts of the scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef, turn up the heat, and mix everything well.
  • Cook for about 5 minutes, and stir once or twice in between. Now add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well so that the beef is coated in the soy sauce.
  • Now add the aromatics, plus the daikon, and the broth and ginger pieces that you boiled the beef in. Bring everything to a boil and immediately turn the heat down to medium. Simmer for 90 minutes. The broth should be steadily simmering where you can see water moving in the pot, but not at a rolling boil.
  • After 90 minutes, turn off the heat and let it stand (with the lid on) for another hour. Now your soup base is ready. Reheat, remove the aromatics, and add salt to taste before serving. Just remember, adding salt too early will dry out the beef.
  • Cook the noodles according to the package instructions, strain, and transfer to a large serving bowl. Blanch a handful of your leafy greens of choice in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup. Top with the chopped green parts of the scallions you set aside earlier and some chopped cilantro (optional). And if you really can't resist a bit of spice, add a spoonful of chili oil. Wink! Wink!
  • Enjoy!

Nutrition Facts : Calories 519 kcal, Carbohydrate 31 g, Protein 40 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 857 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

BEEF AND BEET BORSCHT



Beef and Beet Borscht image

It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 4h50m

Yield 8

Number Of Ingredients 12

1 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

Steps:

  • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
  • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
  • Serve garnished with sour cream and dill.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g

BRAISED BEETS



Braised Beets image

Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.

Provided by Mark Bittman

Categories     side dish

Time 30m

Number Of Ingredients 6

Beets
Butter
White wine
Tarragon
Salt
Pepper

Steps:

  • Peel about a pound of beets and chop them into 1-inch cubes.
  • In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
  • Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
  • Cover and adjust the heat so the mixture simmers.
  • Cook until the vegetables are tender, 15 to 20 minutes.
  • Add salt and pepper to taste, and serve.

ROASTED BEET BORSCHT



Roasted Beet Borscht image

Provided by Tyler Florence

Categories     appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound beets
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
6 cups chicken stock, heated
2 tablespoons red wine vinegar
1 tablespoon honey
1 Granny Smith apple, peeled
2 tablespoons chopped fresh dill
Sour cream, for garnish

Steps:

  • Heat oven to 400 degrees F.
  • Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
  • In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold.
  • To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.

BEET AND BRAISED BEEF SOUP



Beet and Braised Beef Soup image

Provided by Peter Hoffman

Categories     Soup/Stew     Beef     Vegetable     Braise     Sauté     Beef Rib     Lima Bean     Beet     Carrot     Winter     Family Reunion     Kosher

Yield Makes 6-8 servings

Number Of Ingredients 16

3 pounds beef short ribs
Olive oil for browning meat
2 onions, finely chopped
4 cloves garlic, thinly sliced
1 cup dried lima beans or other large dried white beans, soaked overnight
4 carrots peeled and cut into 3/4-inch rounds
6 beets peeled and cut into 1-inch chunks
2 parsnips peeled and cut into 3/4-inch rounds
1 knob celery root peeled and cut into 1/2-inch cubes
1 pound green cabbage, thickly shredded
1 bunch of dill, roughly chopped
1 bunch scallion, finely cut
Salt
Freshly ground pepper
Red wine vinegar
Sour cream for garnish

Steps:

  • Salt the short ribs and, if possible, allow them to sit overnight or for several hours in the refrigerator. (If you don't have time for this step, salt the short ribs and proceed directly to the next step.)
  • Heat one tablespoon of olive oil in a stockpot on high heat, and brown the short ribs in batches.
  • Remove the ribs from the pot, turn the heat down to medium-high, then add the onions and garlic, which will deglaze the pan. Stir occasionally.
  • Brown the onions and garlic.
  • Put the meat back into pot, cover with water (approximately 8 cups), and simmer for one hour.
  • Add the soaked lima beans, and simmer for another 30 minutes.
  • Add the cut vegetables and enough water to generously cover them.
  • Simmer for 45 minutes or until the vegetables are softened and their flavors are melding together.
  • Add some of the dill now (reserve the rest for a garnish when you serve the soup).
  • The meat should be pulling off the bone at this point, and the bones can be discarded. If the meat has not yet reached this stage of doneness, it can be cut up into chunks and put back into the soup to finish cooking.

GRANDPA'S BRAISED BEEF



Grandpa's Braised Beef image

Provided by Rachael Ray : Food Network

Time 5h5m

Yield 5 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil, for sauteing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
Sea salt and freshly ground black pepper
4 to 5 starchy potatoes
1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
2 tablespoons chopped fresh thyme
2 sprigs fresh rosemary, leaves picked and finely chopped
Parmigiano-Reggiano, for grating
A few fresh basil leaves, torn
1 loaf ciabatta, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
  • Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
  • Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
  • Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
  • Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
  • To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

WINTER BORSCHT



Winter Borscht image

Provided by Barbara Kafka

Categories     dinner, weekday, project, soups and stews, appetizer, main course

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 18

2 pounds beef shin with bone, cut across in 2-inch pieces
1 small onion with skin, cut in half
2 medium carrots, peeled; 1 quartered, 1 grated
3 medium red beets, scrubbed well
6 tablespoons tomato paste
4 medium cloves garlic, smashed and peeled
1/2 pound red cabbage, shredded
2 medium tomatoes, cored and coarsely chopped
1 bay leaf
2 tablespoons red-wine vinegar
2 tablespoons plus 2 teaspoons sugar
1 pound firm potatoes, peeled, cut into 1/2-inch cubes and cooked in boiling salted water until tender
2 teaspoons kosher salt
Freshly ground black pepper to taste
1/3 cup chopped dill
1/2 boiled firm potato per person, optional
Sour cream
Chopped dill

Steps:

  • In a medium saucepan, cover the beef with 6 cups water. Stir in the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer gently for 1 hour 30 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4 1/2 cups. Reserve the liquid and the meat.
  • Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.
  • Dissolve the tomato paste in 1/2 cup of the soup, and stir back into the pot. Stir in the garlic, grated carrot, cabbage, tomatoes, bay leaf, vinegar and sugar. Bring to a boil. Lower the heat, and simmer, stirring occasionally, for 1 hour 30 minutes.
  • Remove the meat, and discard the bones. Slice the meat 1/2-inch thick, and stir into the soup, along with the cubed potatoes, salt, pepper and the 1/3 cup dill. Return to a boil for 2 minutes.
  • If desired, place a half potato in the bottom of each large bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.

BORSCHT-BRAISED BEEF SHORT RIBS



Borscht-Braised Beef Short Ribs image

I've never been a big fan of beets, but in certain things, like borscht, I love them. With that simple soup as an inspiration, I thought the flavors would work nicely with the rich, fatty short ribs, and they sure did.

Provided by Chef John

Categories     Main Dish Recipes     Rib Recipes

Time 2h20m

Yield 4

Number Of Ingredients 13

3 pounds beef short ribs, cut into 3-inch pieces
kosher salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
1 yellow onion, chopped
2 tablespoons all-purpose flour
3 cups chicken broth
1 bay leaf
1 pound beets, peeled and cut into large pieces
1 cup cubed carrots
½ cup chopped celery
2 teaspoons kosher salt, or to taste
¼ cup sour cream
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Generously season short ribs with kosher salt and freshly ground black pepper. Heat vegetable oil over high heat in a heavy pot. Brown short ribs on all sides until they are dark brown, about 6 minutes; transfer to a bowl. Add onions and continue cooking over high heat until onions go from golden to dark brown, about 8 minutes; this will make a richer, darker sauce. Stir flour into the onion mixture; cook for about 1 minute. Pour in broth; add bay leaf, beets, carrots, and celery. Bring pot to a simmer. Place browned short ribs in pot, evenly distributing them among the vegetables.
  • Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.
  • Bring sauce to a fast simmer over high heat until it is reduced by half and slightly thickened, 5 to 10 minutes. Taste for seasoning and add more salt, if needed.
  • Serve in bowls topped with a dollop of sour cream and chopped fresh chives.

Nutrition Facts : Calories 1470.7 calories, Carbohydrate 20.6 g, Cholesterol 264.9 mg, Fat 130 g, Fiber 4.9 g, Protein 52.4 g, SaturatedFat 56.1 g, Sodium 2218.1 mg, Sugar 10.6 g

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