While we wait for Wall Street types to do the right thing and start jumping out of windows, we’re making soup as a hedge against the harsh economic climate. This particular pot has its roots in an old Better Homes and Gardens cookbook, but has flowered in a variety of odd directions depending upon my mood and what I have on hand.
Score yourself three pounds of crosscut beef shank and put it in a big pot with about 18 ounces of tomato juice, six cups of fluid (water, beef stock, vegetable stock or a combo), a handful of chopped onion, three or four crushed cloves of garlic, a couple teaspoons salt, a half-dozen peppercorns, a shake or two of Worcestershire sauce, a bay leaf, a dash of cumin, a pinch of Mexican oregano and whatever chile powder you may favor and can bear (this batch has a rounded teaspoon each of mild and medium Chimayo red, plus another of chipotle). Cover and simmer for two hours.
Remove the beef, chop into cubes, discard the bones, feed the marrow to your wife. Well, mine likes it. Strain the broth and skim the excess fat, unless it’s cold outside, which it is, so fuck it. Return the meat to the strained broth, add a cup or so of diced spud, another of corn, a can of red, black or white beans (drained), another of crushed roasted tomatoes, and anything else that strikes your fancy. I usually plunk a bit of roasted, peeled and chopped green chile in there, just ’cause.
Slap the lid back on and simmer for another hour. Check the seasonings and serve with a side salad and maybe some organic corn chips to crush and add for roughage. A little grated Parmigiano-Reggiano or Black Diamond cheddar makes a nice garnish. What the hell, chop a little flat-leaf Italian parsley and sprinkle that on, too. Double up on the recipe and take half to your neighborhood hobo jungle.
This is good with a French red, a Spanish rosé or a U-nited States of America beer, in this case an Obsidian Stout from Deschutes Brewery. Eat, drink and be merry, for tomorrow. …
Mad Blog Media 
Sounds awesome. I’m coming over.
Oh, and you have Obsidian too? One of my favorites, up there with Winter Warlock from down the street at Bristol. Try a Warlock Nitro, on tap only at Bristol.
Despite the fact that I have a fair bit of Irish in my genetics (should I choose to grow a beard it would be red), I am not what I consider a coin-a-sewer of beers. I just simply know what I like. So keep this in mind as I say that I once tried Deschutes’ Cider Cone Red and thought it the worst beer I’ve had, save those that tend to advertise on the sides NASCAR race cars. Perhaps I should give Deschutes another try, with a different variety of course. In fact, Colorado only recently decided to permit the purchase of (good) beer on Sundays, so maybe I’ll exercise my new right this very day. A beer would taste fine after my Sunday bike ride.
If O’Grady recommends it, it can’t be bad. It may not be healthy, but it can’t be bad.
Joey, that Obsidian is a belly-packer. One or two of those bad boys and I’m ready for a nap. And John, Cinder Cone Red used to be one of my favorites, but I bought a sixer last year and it was not the beer I remembered. I wonder if they changed the recipe.
My favorite Deschutes beers are Mirror Pond Pale Ale and Twilight Ale. Didn’t think much of Inversion IPA, Buzzsaw Brown, Jubelale or the Green Lakes Organic Ale, but I’ll drink Mirror Pond and Twilight until someone pries the bottles from my cold, dead fingers.
so not fair – can you come cook for me?
Damn that soup looks good. Six inches of snow preceded by two inches of freezing slush here Sunday afternoon, followed by the power going off around 7pm for an hour. Walked downtown and got ribs and a quart of egg drop soup for therapy. But your soup looks better!
Three pounds of meat, so that would be… two servings??
We do a vegetarian version of that bad boy.
Sop with some crusty bread, of course. I could live on soup, but my tribe isn’t down with it. Except for my chicken and dumplings. They rock the party on these cold days we’re having here in N. Mn.
Brisket. Given our family history it’s our food of choice when the temps head deeply south. Takes two days to make right and is never ever a low fat meal.
Looks good. Tastes good, too. I had to change the recipe a tad here and a bit there. Shortribs replaced the shank. Added spuds, beans and green chiles filled the pot. Bear Republic IPA made the prep work smoother; a Calif pinot washed the mess down. Thanks for the idea, Patrick. If the TSA allowed more than 3 oz. in my carry-on, I’d bring you a bowl next week….