Meal In A Kettle Recipe
Meal In A Kettle is a sinfully delicious recipe that leaves a memorable taste. I often serve the Meal In A Kettle as side dish for dinner parties at home for a change. Try this brilliant recipe for Meal In A Kettle.
Ingredients
| Beef brisket | 5 Pound | |
| 2 soup bones | ||
| 4 white turnips, pared and diced | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), quartered | |
| Bay leaf | 1 Large | |
| Thyme | 1/2 Teaspoon, crushed | |
| Salt | 2 1/2 Tablespoon | |
| Peppercorns | 6 | |
| 1 teaspoon mono-sodium glutamate | ||
| Sugar | 1 Tablespoon | |
| Chicken breasts | 4 Pound | |
| Barley | 1/2 Cup (16 tbs) | |
| Whole tomatoes | 1 Can (10oz) | |
| 1 lb. small white onions, peeled | ||
| Frozen corn package | 1 | |
| Green beans package | 1 , frozen | |
Directions
Put beef and bones into a large kettle.
Cover with cold water.
Bring to boiling.
Remove foam.
Add turnips, celery, chopped onion, parsley, garlic, bay leaf, thyme, salt, peppercorns, monoso-dium glutamate, and sugar.
Return to boiling, cover, and simmer 4 hours.
Add chicken and continue cooking 1 hour, or until chicken and beef are tender.
Remove chicken and beef; set aside and keep warm.
Remove and discard bones, bay leaf, and peppercorns.
Skim off fat and bring broth to boiling.
Stir in barley; cover, and cook 30 minutes.
Cut tomatoes in pieces and add with the tomato liquid and onions; cook, covered, 15 minutes.
Mix in corn and beans, cover, and continue cooking until vegetables are just tender, about 15 minutes.
Meanwhile, cut chicken and beef in serving-sized pieces, discarding chicken bones and skin and removing fat from beef.
Return meat to kettle just before serving.
Ladle into soup plates.
Cover with cold water.
Bring to boiling.
Remove foam.
Add turnips, celery, chopped onion, parsley, garlic, bay leaf, thyme, salt, peppercorns, monoso-dium glutamate, and sugar.
Return to boiling, cover, and simmer 4 hours.
Add chicken and continue cooking 1 hour, or until chicken and beef are tender.
Remove chicken and beef; set aside and keep warm.
Remove and discard bones, bay leaf, and peppercorns.
Skim off fat and bring broth to boiling.
Stir in barley; cover, and cook 30 minutes.
Cut tomatoes in pieces and add with the tomato liquid and onions; cook, covered, 15 minutes.
Mix in corn and beans, cover, and continue cooking until vegetables are just tender, about 15 minutes.
Meanwhile, cut chicken and beef in serving-sized pieces, discarding chicken bones and skin and removing fat from beef.
Return meat to kettle just before serving.
Ladle into soup plates.
Chef
