Ingredients
Yields: 6 ServingsThis recipe was designed to take advantage of leftovers from the Red Wine Braised Short Rib recipe.
- 2 slices bacon
- 1 onion, diced small
- 2 carrots, diced small
- 1 stalk of celery, diced small
- 1 leek, white part only, cut into 2-inch sections
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- 1 fresh bay leaf
- 1 2-inch piece celery
- 1 cup red wine, Pinot Noir
- 3 cups beef stock
- 1 cup braising liquid (from Short Rib Recipe)
- ½ cup shiitake mushrooms, sliced
- 1 cup pearl couscous
- 2 tablespoon olive oil
- 1 tablespoon salt
- 2 tomatoes, peeled, seeded, and diced
- 1 cup short rib meat
(from Short Rib Recipe), diced - ¼ cup chives, sliced into ½ inch pieces
Directions
To make pearl couscous:
In small saucepot, combine 1 ¼ cup water, olive oil, and salt, and bring to a boil. Add couscous, cover, and simmer 10 minutes, or until liquid has been absorbed. Allow couscous to sit covered until cooked al dente.
To make soup:
Slice bacon into 1″ strips and cook over medium high heat in a 5-quart soup pot or saucepan until fat is released and bacon is partially cooked.
Add diced onion, carrot and celery, and sauté with bacon for 3 to 4 minutes or until onions are translucent.
Make a bouquet garni by wrapping the parsley, thyme, bay leaf, and 2- inch celery piece into a 2-inch piece of leek. Alternatively, wrap in cheesecloth. Tie tightly with twine.
Add red wine, beef stock, braising liquid and bouquet garni to vegetables and simmer 20 minutes.
Add sliced mushrooms and simmer an additional 20 minutes.
Remove the bouquet garni and add the diced tomatoes, short rib meat, cooked couscous, and chives. Simmer until heated through, and serve.