Beef Carrion Soup
Abstract: This is not a recipe for cooking road kill. Carrion is a comingling of carrots and onions. This quick, simple, hearty soup is sure to be a hit with all your friends and dogs – except those weirdoes that don’t eat onions.
Serves: Three regular humans and one small dog
Lead time: Ten minutes prep and 4 to 12 hours cooking in slow cooker.
Tools: Small slow cooker (3.5 qt), crinkle cutter, whisk
Bill of Materials:
Lean beef ½ pound in bite size chunks
Fresh carrots 2- medium sized diagonally crinkle cut thin
Onion (white or yellow) 2- medium sized cut in eights and separated
Beef consommé (concentrated) 1- can (10.75 oz)
Japanese beef paste 1 tsp
Red wine vinegar ¼ cup
Herb de Province 1 tsp
Sweet basil (ground fine) ½ tsp
Prepare the beef, carrots and onions. Place in crock pot and toss to blend. You may add salt and pepper if you want but I prefer it without. Pour in the beef consommé and add a can of water. Whisk in the beef paste until it is completely dissolved. Add the red wine vinegar and spices. Cover and cook on high setting for at least 4 hours or on low setting for up to 12 hours.
If you don’t have a crinkle cutter, you can buy crinkle cut carrots at the supermarket. You can buy them even if you do have a crinkle cutter. I leave my crinkle cutter on the counter so my guests will think I used it and get the carrots crinkle cut from Krogers.