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- 1 @thecedarmarket baby kolichel (aka beef shank)
- 1 box @imaginesoups tomato soup
- 1 box pastina/couscouski/acini di pepe
- 1 box + 1 cup @imaginesoups no chicken broth
- 1 red onion, diced
- 1 carrot, diced
- 1 box cherry tomatoes
- 2 tbsp @thecedarmarket brisket rub
- 1 tbsp honey
- Salt to taste
Recipe created for Cedar Market by: @Foodkidsandsleep
It’s Fall. I know, I’m sorry! I don’t make these rules. We need to accept it and make the most of it. So put away your flip flops and take out your spoons, cuz it’s soup season!
This is a one potter. All the prep and an a full meal live in this Dutch oven. It’s got butter soft meat, creamy soup, hearty fun tiny pasta, and a tangy tomato broth that keeps this from feeling too rich.
Cooking Instructions
Season your beef shank with the brisket rub and honey and add to a Dutch oven along with 1 cup of chicken stock. Cover and bake for 4-4.5 hours at 300℉.
Remove and shred the meat. Take the meat out of the pot and set aside.
In the same pot, add your vegetables. Add them to the heat with oil and salt, and cook until the tomatoes blister and pop.
Add both boxes of stocks and bring to a simmer. Use an immersion blender to blend all the ingredients together in the pot. Add the pasta and let simmer for 8 minutes, you will see it start to thicken. Add the pulled beef into the pot and stir until combined.
To warm add more stock and heat.
Enjoy!
