The beef was simmered on Friday, cooled in its broth then chilled in the fridge. On Saturday, I made macaroni salad — one batch with chicken and another batch without for my vegetarian daughter.
Sunday at noon, I took the meat out of the fridge, cut the meat into cubes and discarded the bones. The broth was reheated to simmering, vegetables were added and, when they were almost done, the beef cubes were added. Meat and veggies simmered happily together for another five minutes and then this chunky beef and vegetables soup was served as the main dish for lunch.
And vegetarian girl? She had a chunky mushroom balls and vegetable soup.
What’s with the advanced preparation of the food? It’s so I spend less time in the kitchen on weekends and more time hanging out with the girls (read the long version of the story).
If you intend to pre-cook something similar, note that:
1. When I boiled the uncut slab of beef (with the bones), I added all the aromatics needed to make a flavorful broth (see homemade broth).
2. Before storing the meat and broth in the fridge, I strained the broth and discarded all the aromatics.
- 1 tbsp. of cooking oil
- ½ c. of diced onion
- ½ c. of diced tomatoes
- 6 c. of meat broth
- ¾ c. of cubed potatoes
- ¾ c. of cubed chayote
- salt and pepper, to taste
- 3 c. of cooked beef cubes (1-inch cube is a good size)
- a bunch of cabbage, cut up
- Heat the cooking oil. Saute the onion and tomato cubes until softened.
- Pour in the broth and bring to a simmer.
- Add the potatoes and chayote cubes. Simmer until tender.
- Taste the broth. Add salt and pepper, as needed.
- Throw in the beef cubes and cabbage. Simmer for 5 minutes.
- Serve hot.