Portuguese Collard Greens and Beef Soup

• Gluten free

• Meat

  • 1 lbs Beef shank centre, cut
  • 2 1/3 lbs Beef. inside round oven, roast

• Produce

  • 2 cups Carrots
  • 1 1/4 lbs Collard greens
  • 4 cloves Garlic
  • 1/2 Onion, large
  • 3 White potatoes, large

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1/3 cup Course salt

• Liquids

  • 10 cups Water

Found on photosandfood.ca

Description

Ingredients

• 2.4 lbs beef. inside round oven roast
• 1 lbs beef shank centre cut
• ⅓ cup course salt
• 10 cups water
• ½ large onion diced
• 4 cloves garlic minced
• 2 cups carrots chopped (half wheels)
• 1 tbs tomato paste
• 1¼ lbs collard greens (chopped in bite sized pieces)
• 3 large white potatoes, peeled and chopped into bite-sized pieces

Directions

• Cut inside round oven roast into large pieces. (one to two inch cubes)
• Salt pieces of meat and beef shank inside a large bowl. Evenly coat all pieces of meat with course salt.
• Place bowl with salted meat in the fridge for at least 3 hours or over night.
• Wash meat under cold water to remove all salt.
• Place the meat in a large pot and add water.
• Bring to a boil at medium high. Roughly 30 minutes.
• Skim residue off the top of the boiling water.
• Turn down to medium, cover and simmer for another 30 minutes.
• Add the onions, garlic, carrots, tomato paste and collard greens.
• Mix well, cover and simmer for another 2 hours.
• Add the potatoes.
• Cover and simmer for another 30 minutes or until the potatoes are soft when poked with a fork.
• Your soup is ready to serve. Make sure to add a piece or two of meat with each serving.