Lighthouse Point Yacht and Racquet Club Beef and Cabbage Soup

Recipe by FLUFFSTER
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READY IN: 5hrs
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim beef, saving fat. Cut beef into 1/2-inch cubes and fat into 1/4-inch cubes. In a non-reactive large pot about 6-8 quarts, add bacon and beef fat. Cook over medium heat, stirring occasionally, until all fat has been rendered(given up it's fat) and remaining pieces of fat and bacon are brown but not burned. Remove browned fat and bacon pieces and set aside. Leave liquefied fat in pot.
  • Saute` onions, carrots, celery and green peppers, about 4 minutes or until soft and fragrant. Add beef, raise heat to medium high and saute`meat about 3 minutes or until just beginning to take on color. Return browned pieces of fat and bacon to the pot.
  • Stir in wine, A-1 sauce, salt, pepper, garlic, Worcestershire sauce, oregano, thyme and caraway seeds. Stir about 1 minute. Pour in 8 cups water and add crumbled crumbled beef bouillon cubes(or base) have dissolved completely.
  • Add cabbage and roasted peppers; bring to a boil. Reduce heat and simmer several minutes, or until scum stops accumulating on top. Partially cover and continue to simmer 3 hours, stirring occasionally. Skim again, if needed. Taste for seasonings and if too thick, add more water (I used the 9 full cups at the end.
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