Calling all meat lovers! Create a no-mess main course while the soup is perking. I use this recipe all the time. I often add cuts of meat to a big pot of soup I'm cooking. Not only does it add flavor, but when it is done, I remove it and serve it as a second course.
In fact if your pot is big enough, you should be able to drop in a pound or more of meat, like a piece of flat iron beef or chuck. Country style ribs and sausages are also delicious this way.
Simply wash the meat well in hot water before you add it to the pot and continue cooking.
Remove the meat, keep it warm until ready to serve, then slice, and serve alongside the soup.
Sprinkle with some salt.
LISTEN & MORE RECIPES
Comment on This Article
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
About the Author
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Food & Wine email from WGBH
Follow WGBH Foodie
Support for WGBH is provided by:Become a WGBH sponsor