Thursday, January 2, 2014

SOUP KITCHEN MEAT AND BEANS ENJOY DAN:

BEEF RAGU WITH GARBANZO BEANS AND WHITE BEAN SOUP by CHEF DAN:       
Serves 30-40

INGREDIENTS:
5 cups dry garbanzo beans
5 cups dry white beans
4 pork hocks
22 cups beef stock
30 potatoes
10 pounds beef steak
2 tablespoon olive oil
1 (49 Oz) can diced tomatoes
6 carrots, coarsely chopped   
6 celery stalks, coarsely chopped
3 onion, coarsely chopped
12 garlic cloves, minced
8 cups, orzo pasta
1/4-cup Italian seasoning
2 teaspoons salt
1/2-teaspoon pepper

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)
1.   Soak the beans and hocks in stock-pot covered with water.
2.   Next day drain.
3.   Add the stock; and bring to a boil and then simmer for 3 hours.
4.   Remove hocks and reserve meat.
5.   Place meat on a baking tray.
6.   Rub meat with Season All, and bake in pre-heated oven for 1 hour.
7.   Let cool and slice thinly.
8.   Heat oil in a stock pot over medium-heat and when bubbling.
9.   Add carrots, celery and onions, sauté for 5-7 minutes.
10.                Add  sliced meat, garlic,  Italian seasoning, salt and pepper
11.                Add potatoes, tomatoes, bring to a boil and then simmer for 1 hour.
12.                Add orzo and simmer for 30 minutes longer.

ENJOY DAN:            BON-APPETITE!!
                                                   

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