It's time to kick it up a notch! This week we take our amazing Organic Grass Fed & Grass Finished Beef Bone Broth and create a phenomenal spicy beef soup with delicious pieces of beef steak and the can't miss addition of fresh kale. Not only will this make your mouth water, it might make your eyes water, too! This recipe and others can be found in Nourishing Broth by Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN.
Love is The Ultimate Spice!
|8 cups TFC Organic Beef Bone Broth||⅔ cup coconut oil, lard or beef fat|
|1 large or 2 medium onions, peeled and sliced||1 lb cremini or wild mushrooms, sliced|
|2 cloves garlic, finely minced||3 jalapeño chiles, seeds removed, thinly sliced|
|1 lb beef steak, thinly sliced||sea salt & black pepper, to taste|
|tamari sauce, to taste||fish sauce, to taste|
|4 large leaves fresh kale, stemmed & chopped||1 bunch green onions, chopped|
In a large saucepan, heat the broth to a simmer.
Meanwhile, melt ⅓ cup of the coconut oil in a large skillet over medium heat. Add the onions, mushrooms, 1 clove of the garlic, and the jalapeños and sauté until softened and lightly browned, about 10 minutes. Tip the contents of the pan into the broth and wipe out the pan.
Melt the remaining ⅓ cup coconut oil in the pan over medium-high heat. Pat the beef slices dry with paper towels, add to the pan along with the remaining garlic clove, and stir-fry, stirring constantly to prevent the beef and garlic from sticking to the bottom of the pan. Cook until the meat is pink. Tip the contents of the pan into the simmering broth.
Season the broth with salt, pepper, tamari, and fish sauce and simmer for 10 to 15 minutes for flavors to blend. Add the kale and cook until the kale turns an intense shade of green. Ladle into bowls and garnish with the green onions.