With the change of weather, people all around are sniffling and sneezing. I couldn’t afford to get sick either. So, other than taking a bunch of Vitamin C every day, and drinking my green tea, I made one of my favorite soups.
I tried getting oxtails for this, but the store did not have any at the time. So, I bought some short ribs, marrow bones and beef shanks for the protein. I also picked up a bag of soup vegetables that included carrots, potatoes, celery, parsnips, an onion, and a turnip. I also diced some garlic cloves.
I set my pressure cooker to saute so I can brown the meat (it adds more flavor). While that was heating up, I seasoned the meat with salt and pepper. I also smothered some tomato paste onto the marrow bones. The marrow bones add more flavor and richness to the broth.
I melted a tablespoon of coconut oil (or you can use olive oil) in the pressure cooker, and then added the meat. Once the meat was browned, I added the garlic and chopped onion. Once the garlic and onion became glossy, I added the beef broth (for more flavor). I set the pressure cooker for 35 minutes.
At this point, let it cool completely, place the inner pot into the refrigerator until the fat solidifies on the top. Once it does, remove the fat and reheat the pot in the pressure cooker. I set it on saute for about 20 minutes. Once the broth returns to liquid, add the rest of the vegetables and a bay leaf. Then reset to Pressure cook for at least 30 to 45 minutes.
Ideally, you would let the flavors marry over a day or so. If not, its still alright – its still yummy!
4 cloves of garlic
1 chopped onion
1 turnip, cubed
2 parsnips, cut
3 small red potatoes, cleaned and diced
2 celery stalks, cut
1-16 oz can of cannelloni beans, drained and rinsed
1-32 oz container of beef broth
2 bay leaves
This meal was inspired by the following recipes: