Hello everyone
I'm pretty new to this forum and this is my first post.
This goes for 1000 different kinds of soup I'm sure but I make a fair bit of soup and recipes alway give stove top directions and then simmer for every to get tastier.
What I'm going to do tomorrow is make a beef soup. I have a pile of soup bones and stewing beef(1lbs each pack)from the butcher(I like my soup pretty meaty). I'll put that in a big heavy casserole dish with some spice, bbq sauce, onion, carrot,etc and a bit of broth(water) in the bottom to keep everything tender and not burn. This turns out more or less like a roast beef pot roast, delicious. once all the meat and veg are roasted I add more broth and this time I'm planning on barley.
Bake on 300-350 for as long or short as you want it takes no time for that broth to heat up but I like to leave mine a few hours around 300. Then I pull out the bone dice up all the meat and enjoy.
When I do chicken I do a meaty carcass good and cooked by its self then let it stand to cool and get tastier carve, return the meat to the pan with veg,etc.
Does anyone else use the oven or do you stick with the tried and tested stove? Both good but you can taste the difference.
You can also do for creamy vegi soups
I'm pretty new to this forum and this is my first post.
This goes for 1000 different kinds of soup I'm sure but I make a fair bit of soup and recipes alway give stove top directions and then simmer for every to get tastier.
What I'm going to do tomorrow is make a beef soup. I have a pile of soup bones and stewing beef(1lbs each pack)from the butcher(I like my soup pretty meaty). I'll put that in a big heavy casserole dish with some spice, bbq sauce, onion, carrot,etc and a bit of broth(water) in the bottom to keep everything tender and not burn. This turns out more or less like a roast beef pot roast, delicious. once all the meat and veg are roasted I add more broth and this time I'm planning on barley.
Bake on 300-350 for as long or short as you want it takes no time for that broth to heat up but I like to leave mine a few hours around 300. Then I pull out the bone dice up all the meat and enjoy.
When I do chicken I do a meaty carcass good and cooked by its self then let it stand to cool and get tastier carve, return the meat to the pan with veg,etc.
Does anyone else use the oven or do you stick with the tried and tested stove? Both good but you can taste the difference.
You can also do for creamy vegi soups