Yields:
1 Serving
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
2 Hr
Total Time:
2 Hr 30 Mins
An interesting combination for a nice hearty soup. Something to enjoy on a cold day or to share with family. A hearty flavored soup. This dish is originally a Portuguese dish, but instead of using Linguica (Portuguese sausage), it became a more American dish using beef tips(beef tenderloin chunks).
CandiAnne’s note: My Aunt Carrie grew Kale in her yard so she made this all the time. It was a favorite at her house and across the street at ours. LOL being Portuguese, we obviously used the Linguica
Ingredients
Adjust Servings
Instructions
- Start with heating the pot with olive oil and minced garlic. Cut the white onion into medium dice while the pot heats up. Then place the onions into the pot. Keep on mid heat.
- Wash the carrots and kale. Peel carrots and proceed to use the oblique cut( take a whole peeled carrot with the knife at 45 degrees and cut. Rotate the carrot at 180 degrees and cut at 45 degrees again. Repeat.) Then place the carrots into the pot. Remove the stem from the kale and place into the pot as well. Let everything cook down or "sweat". When the onions become translucent or "see through" then its time for the next step
- Trim and cut the beef. Add it into the pot. let everything cook until the meat starts to turn brown. it should take ten to fifteen minutes. During that time prepare your satchel.
- Rosmary, thyme, basil, and slice of lemon go into the cheesecloth and tied with twine to create the satchel.
- The meat and kale should be cooked long enough to add bone beef broth, water and beef base. Bone beef broth is optional. Add the satchel. Make sure the satchel is tied to one of the handles on the pot.
- Add seasonings, salt, pepper, garlic powder and celery powder. (celery powder is optional.) Also add lemon juice. That is crucial because it will take the bitterness away from the kale. Let it simmer. for at least twenty minutes maybe more depending on the size of pot.
- Wash, peel and cut potatoes small to medium dice. Place them in cold water until use. After twenty minutes or so add the potatoes. Should only take 30 minutes maybe more depending on the size of cuts.
- Once everything has cooked together Turn stove off. Serve with the option of parsley flakes served over the soup.