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Recipes

Tom’s Beef Soup

By Cheryl Lillo Vestal

Ingredents:
2 pieces of Beef soup shank, some extra bones if you can find them.
4 potatoes diced, 4 carrots sliced, 2 stalks of celery diced, 1 lg. onion chopped, 4 cloves of garlic chopped.
Season with salt, pepper and parsley and bay leave.


Put the soup meat and bones in a large pot, add enough water to cover meat and bones. Bring to a boil. Skin off the forth and grease. lower heat and simmer for about an hour.
Remove meat and bones and cut meat away from bones. discard bones, and put meat back in pot.
Add all your vegetables and spice and cook for 1 1/2 to 2 hours.
Serve with your favorite soup macaroni or rice.
Be sure to put some Parmigiano or Pecorino Romano cheese, fresh ground pepper and your favorite bottle of red wine on the table.

We also used the soup meat to make a cold salad as well. We would cut up the cold beef into chunks. Then mix with some onions, garlic, oil, and vinegar and salt and pepper to taste. And serve cold or at room temperature


My Dad, Tom Lillo Sr. was a self-taught butcher and grocery store manager. He did not do much cooking but this soup was one of 3 recipes he knew how to make. He taught my brother, sister and me to make it as well. What amazed me was when he was working at the butcher counter he would give cooking advice to the customers. My sister and I worked with him for many years and we would laugh when customers came back the next time. They would tell dad that the recipe he gave them for a pot roast or this soup was delicious! Although he didn’t step foot in a kitchen to cook, he could still give advice about cooking meats.

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