Servings
4 s
Ingredients
- 2 1/2 pounds Marrow shanks
- Water
- 1/4 teaspoon Hot pepper sauce
- 1/4 cup Beef base, restaurant style
- Salt and pepper
- 1 cup Chopped onions
- 2 medium Carrots; chopped
- 3 Stalks celery; chopped
- 2 medium Potatoes; chopped
- 1/2 cup Barley
- 1/2 cup Tomato paste
Directions
- ~Beverly has known the Cuccia’s for years.
- Vicki graciously gave her the recipe.
- It’s an all day soup, slow simmer, it needs skimming.
- You could substitute meaty bones.
- Beef base is sold retail at quantity grocers and membership stores.
- This recipe does not use instant barley.
- ~ Put bones in soup kettle and cover with water.
- Bring to boil, cover and reduce heat to simmer for 4 hours.
- Skim foam as it appears.
- Add tabasco, beef base, salt and pepper.
- Simmer for 30 minutes, stirring occasionally.
- ~ Strain broth and scrape any meat from bones.
- Put strained broth and bits of meat into pot.
- Add onions, carrots, celery, potatoes and barley.
- Bring to a boil, reduce heat and simmer about 1 hour or until barley is cooked.
- Add tomato paste and simmer another 15 minutes.
- (Press Enterprise – 9 May 1996)