beef with chilli
            Olive Oil



cook book

These recipes have been reproduced with permission from "Meat With Lenard". Proceeds from the sale of this book go to: Make*A*Wish®

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Beef Rib Chilli Soup
serves 6-8

1 tablespoon olive oil
4 beef spare ribs, halved

Rib Rub:
1 tablespoon cracked black pepper
1 tablespoon sea salt
1 teaspoon cummin powder

Soup Base:
1 tablespoon olive oil
2 medium onions, finely chopped
3 cloves garlic, crushed
1/2 cup of tomato paste
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon hot chilli powder
1 litre tomato juice
1*810g tin chopped tomatoes
1 cup beef stock
1*420g tin kidney beans, drained
1*420 g tin soybeans, drained

Heat oil in a saute pan and brown ribs to seal. Remove from pan and place in baking tray. Mix rub ingredients together and rub over ribs. Bake in a 180oC oven for 1 1/2 hours or until ribs are tender.

Meanwhile saute onion and garlic in oil until translucent. Add tomato paste, dry herbs and chilli powder. Cook for 3 minutes before adding tomato juice, tomatoes, stock and beans. Bring to the boil, thenreduce to simmer for 1 hour.

Remove ribs from pan and leave to cool, reserving pan juices. Shred meat, discarding bones and fat. Add meat to soup, heat through and serve. For a richer soup, chill meat dripings and remove fat. Simmer liquid to reduce and add to soup.

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