*  Exported from  MasterCook  *
 
                         GERMAN PEPPERED BEEF SOUP
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           German peppered beef *
    2       lg           Yellow onions diced large
    1       c            Crushed RED BELL peppers **
    2       lb           Red potatoes
    2       lg           Carrots
    2                    Celery stocks (not bunches)
      1/4   c            Oregeno
      1/4   c            Sweet basil
    1       tb           Celery seed
      1/8   c            Carroway seed
      1/2   c            Dill weed
 
   * this may be obtained from all of the german deli’s I have ever been in
   (which may not be many)... and is basically a rather tough cut of beef
   which
   has been covered (and I do mean covered) with very large chunks of black
   pepper corns (some are even whole)
   ** if you can not find red bell peppers dried and crushed you will want to
   do
   it your self for the flavor needed... cut three or four red bell peppers
   into
   small pieces and spread out on paper towels to dry (or put it in your food
   drier if you have one) seeds and all!
   FIRST: cut the meat into 1 inch chunks (leaving the precious pepper on
   it!),
   sear by your favorite method... I prefer a small amount of sesame oil in a
   wok.
   CROCK POT METHOD: chop everything up into 1 inch chunks throw in the pot,
   set
   on medium (200 degrees), cover with water plus 1 inch (for the pan as my
   mentor said), cook covered (with a lid) stirring every 2 hours or so from
   the
   bottom for 4 hours, turn to low, cook covered for 6 hours.
   PAN METHOD: chop everything into 1 inch chunks, place carrots, celery, and
   meat into pan, cook 1 hour at med/low (150 to 160 degrees), add the rest of
   the goodies, cook 1 hour.
   Ahh a bug found... covered in water both times, better go change it
   <GRIN> plus 1 inch for the pan
   LAST: refrigerate for at least 6 hours, warm only as much as you will be
   eating.
   NOTES: you are correct, this method looks a little “ugly”, but having been
   taught to make this soup by a german grandmother, and her scottish husband
   (my grand father, who also was a chef by trade)... I learned at a very
   young
   age that what they said usualy worked the best, even though it took more
   time.
  
 
 
                    - - - - - - - - - - - - - - - - - -