SHANK BEEF SOUP

Shank Beef Soup image

Thick tasty, fill your belly type of soup. If you have never tasted eddoes, it is a type of yam averaging about an inch and a half in circumference with a texture more pleasing in quality than an over cooked potato, slightly sticky.

Provided by Snooks Rowley

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Yield 4

Number Of Ingredients 13

Ingredients

3 pounds beef shank
2 cups dried split peas
2 cups chopped sweet potato
2 cups chopped taro (eddoes)
2 cups all-purpose flour
½ cup cornmeal
1 onion, chopped
1 clove garlic, minced
3 stalks celery, chopped, with leaves
2 teaspoons chopped fresh thyme
2 teaspoons white sugar
2 tablespoons cider vinegar
salt and pepper to taste

Steps:

In large stock pot soak peas in 2 cups water for 1 hour. Cook peas over medium heat, continually checking to see if more water needs to be added. When peas are half way done, (approximately 40 minutes) add sweet potatoes and eddoes.
Pressure cook beef shank with garlic until tender.
In a separate mixing bowl combine flour, cornmeal, and enough water to form a workable dough. Knead to a non-sticky consistency, adding more flour if dough is sticking. Roll dough out to a 1/4 of an inch thickness and cut into 1 inch by 1 inch strips.
Once split peas and potatoes are cooked through add celery, onion, shank and dumplings. Season with thyme, sugar, vinegar, salt and pepper. Let simmer until dumplings are floating and then serve.

Nutrition Facts : Calories 1152.8 calories, Carbohydrate 152 g, Cholesterol 119.2 mg, Fat 24.4 g, Fiber 33 g, Protein 80 g, SaturatedFat 8.9 g, Sodium 180.2 mg, Sugar 14.9 g