Macon Magazine

DECEMBER/JANUARY 2017 MACON MAGAZINE | 81 BEEF SHORT RIB SOUP 4-5 pounds beef short ribs 2 tablespoons olive oil 2 chopped onions 2 chopped garlic cloves 1 28-ounce can crushed tomatoes 3 32-ounce boxes Kitchen Basics Beef Stock 1/2 cup dry red wine 4 sprigs fresh rosemary 2 bay leaves 1 tablespoon sea salt 2 teaspoons freshly ground pepper 2 cups frozen green beans 2 cups frozen corn Brown beef short ribs in olive oil. Add onion and garlic and cook until soft. Add all other ingredients and bring to a boil. Skim off foam at the top and reduce to a simmer. Cover and simmer for 2 hours. When meat is falling off the bone, remove the meat and bones to a bowl and allow to cool. Chop meat and add back to the pot. Add vegetables and cook until done. Adjust seasoning to taste. This soup is better if left overnight in the refrigerator to meld flavors. Fat may then be skimmed off before reheating. Add more liquid (water or stock) if soup is too thick. SPICY SAUSAGE SOUP 1-pound fresh pork chorizo or spicy chicken or Italian sausage 1/2 pound sliced mushrooms, roughly chopped Olive oil 1 small red onion, finely chopped 2 sprigs fresh rosemary 4 cloves garlic, finely chopped One 15-ounce can chickpeas, drained 5 cups beef stock 2 tablespoons red wine vinegar Salt and pepper to taste Salt and freshly ground pepper, to taste Heat a large heavy pot or Dutch oven over medium-high heat. Remove the chorizo from its casing and crumble it into the pot. Cook for 7 to 10 minutes, stirring frequently to break up the pieces. When the meat is lightly browned, push it up against the sides of the pan and add the chopped mushrooms. Cook for 3 minutes then flip them over and continue cooking. Cook for another few minutes or until the mushrooms are well browned. Add the onion and garlic, and cook, stirring frequently, for about 5 minutes or until they are softened. Stir in the chickpeas, rosemary and the beef stock. Bring to a simmer, and then lower the heat and cook for 30 to 60 minutes, or until the flavors are well mingled. Stir in the vinegar and taste. Add salt and pepper as needed.

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