Lighthouse Point Yacht And Racquet Club Beef And Cabbage Soup Recipe

Ingredients for Lighthouse Point Yacht And Racquet Club Beef And Cabbage Soup

• Top Round Roast
• 4 slices bacon, diced
• Onion
• Carrot
• Celery Ribs
• Green Bell Pepper
• Red Wine
• A.1. Original Sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt (or to taste)
• Fresh Ground Black Pepper
• Granulated Garlic
• Dried Oregano
• Dried Thyme
• Caraway Seed
• 8-9 cups water
• Beef Bouillon Cubes
• Green Cabbage
• Roasted Red Peppers

How to Make Lighthouse Point Yacht And Racquet Club Beef And Cabbage Soup

1. Trim beef, saving fat. Cut beef into 1/2-inch cubes and fat into 1/4-inch cubes.
2. In a large (6-8 quart) non-reactive pot, cook diced bacon and beef fat over medium heat, stirring occasionally, until fat is rendered and bacon and fat are browned but not burned.
3. Remove browned fat and bacon; set aside. Leave rendered fat in the pot.
4. Sauté chopped onions, carrots, celery, and green pepper in the pot for about 4 minutes, until softened and fragrant.
5. Add beef cubes to the pot; increase heat to medium-high and sauté for 3 minutes, until slightly browned.
6. Return browned bacon and fat to the pot.
7. Stir in wine, A-1 sauce, salt, pepper, garlic, Worcestershire sauce, oregano, thyme, and caraway seeds. Stir for 1 minute.
8. Pour in 8 cups of water. Add crumbled beef bouillon cubes (or beef base) and stir until dissolved.
9. Add shredded cabbage and chopped roasted peppers.
10. Bring to a boil. Reduce heat to low, partially cover, and simmer for 3 hours, stirring occasionally, skimming off any foam that rises to the surface.
11. After 3 hours, taste and adjust seasonings as needed. If the soup is too thick, add more water (up to 9 cups total).
12. Serve hot with a crusty sourdough bread.