Type what you have

Ingredients

• ✓ beef soup bone
• water
• carrot
• potato
• cabbage
• onion
• parsley
• allspice berry
• salt
• bay leaf
• star anise
• black pepper
• tomato
• heavy cream

Instructions

1. 1 Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat; simmer for 1 1/2 hours, adding more water, as necessary, to maintain 2-quart level. Remove and discard soup bones. Strain broth into a fresh pot; return to stovetop.
2. 2 Add carrots, potatoes, cabbage, onions, parsley, allspice berries, salt, bay leaf, star anise, and black pepper to broth. Cook until potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes; return to a boil. Top servings with heavy cream.

By Food girl

Ingredients

• ✓ beef soup bone
• chickpea
• beef shank
• chicken thigh
• pork belly
• chorizo sausage
• ham bone
• salt
• water
• cabbage
• olive oil
• garlic
• garlic
• orzo pasta

Instructions

1. 1 Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
2. 2 Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
3. 3 Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
4. 4 Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
5. 5 Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
6. 6 When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
7. 7 Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.

By Allrecipes Member

Ingredients

• ✓ beef soup bone
• water
• potato
• carrot
• celery
• beet
• onion
• garlic
• salt
• paprika
• black pepper
• cabbage
• tomato
• tomato paste

Instructions

1. 1 Combine soup bones and water in a large pot; bring the water to a boil, reduce heat to medium-low, and cook at a simmer for 4 hours.
2. 2 Remove soup bones and meat from pot; set aside until cool enough to handle. Skim fat from the surface of the broth. Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring broth again to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour more.
3. 3 Pick meat off soup bones and add back to soup. Discard bones and fat. Stir cabbage, diced tomatoes, and tomato paste into the soup. Continue cooking at a simmer until the cabbage is tender, about 15 minutes.

By Kungfujen

Ingredients

• ✓ beef soup bone
• salt
• water
• onion
• ginger root
• beef oxtail
• daikon radish
• star anise
• cinnamon stick
• black peppercorn
• clove
• sugar
• fish sauce
• salt
• flat rice noodle
• beef sirloin

Instructions

1. 1 Gather all ingredients.
2. 2 Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a 10x15-inch roasting pan with aluminum foil.
4. 4 Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes.
5. 5 Cool slightly. Chop onions, then peel and slice ginger; set aside separately.
6. 6 Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt.
7. 7 Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight.
8. 8 Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve.
9. 9 Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes.
10. 10 Meanwhile, cut frozen sirloin into paper-thin slices.
11. 11 Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles.
12. 12 Serve and enjoy!

By Lett101

Ingredients

• ✓ beef soup bone
• onion
• ginger
• salt
• star anise
• fish sauce
• water
• rice noodle
• beef top sirloin
• cilantro
• green onion
• bean sprout
• thai basil
• lime
• hoisin sauce
• chile-garlic sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
4. 4 Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.
5. 5 Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
6. 6 Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
7. 7 When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.
8. 8 Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
9. 9 Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.
10. 10 Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

By Allrecipes

Ingredients

• ✓ beef soup bone
• white pea bean
• chorizo sausage
• water
• cabbage
• kale
• potato
• water
• salt
• pepper

Instructions

1. 1 Soak beans in twice their volume of water 8 hours or overnight.
2. 2 In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
3. 3 Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

By John J Pacheco

Ingredients

• ✓ beef soup bone
• salt
• celery
• onion
• black pepper
• bouquet garni
• baby carrot
• parsley
• garlic
• barley

Instructions

1. 1 Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
2. 2 Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
3. 3 Remove and discard onion, bouquets garnis, celery, and parsley.
4. 4 Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

By Martha Dibblee

Ingredients

• ✓ beef soup bone
• onion
• carrot
• water
• tomato
• potato
• celery
• parsnip
• parsley
• salt
• thyme
• garlic
• bay leaf
• black peppercorn

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Trim root end off onion, then slice or quarter onion, peel and all. Place onion and carrots into a large, shallow roasting pan with beef bones.
3. 3 Roast, uncovered, in the preheated oven, turning bones occasionally, until bones are well browned, about 30 minutes.
4. 4 Drain off fat. Transfer browned bones, onion, and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse; pour this liquid into the soup pot.
5. 5 Add tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in remaining 12 cups water and bring to a boil. Reduce the heat, cover, and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.

By Wolverine