‘Member when I bought that ribeye roast and cut the bones out and sliced the meat into steaks? Well, I did that. And I froze the bones for just such an occasion as this.
Unusually for me, this is all fresh stuff. No, I tell a lie: the mushrooms were left over from something else.
This soup contains:
- olive oil
- chopped cabbage
- beef bouillon
- beef bone
- red wine
- salt, pepper
- Penzeys Bavarian Style Seasoning
- (later) mushrooms, frozen peas
In the Instant Pot, on Saute, heat the olive oil. Cook the onion and garlic until fragrant, a few minutes. Add the celery and carrots and cook another few minutes. Add the water/bouillon or beef stock. Add the beef bone, with meat on it, if possible. Add the rest of the ingredients. I added the mushrooms and frozen peas later because I just did.
Cancel Saute and turn on Slow Cook, setting the time for 8 hours on Low. Don’t put the sealing lid on; cover the Instant Pot with a saucepan lid. If you have to use the sealing lid, set the stop-cock to Vent.
A couple of hours before it’s done, take the beef bone out, let it cool, pull the meat off, and add the meat to the pot.
This was SO GOOD!
The bread sticking out of the bowl is Buckskin Bread. You can find the recipe on my Alligator Sandwiches recipe page, but I’ll give you the recipe here, too:
- 2 cups self-rising flour
- 1 cup water
Mix. Pat into a buttered pie pan with dampened hands (your hands, I mean, not the pie pan’s). Bake at 425F for about 20 minutes. Cool slightly in pan; remove onto a rack to finish cooling.
A WRITING PROMPT FROM ME TO YOU: Write about a bone.