Beef & Sausage Spicy Minestrone
Servings 8 people
Ingredients
- 11 cups beef stock
- 1/8 cup kosher salt ONLY if you made homemade stock and didn't salt it. If you bought store-bought stock and add 1/8 cup of salt to it, your heart may explode out of your chest and I am not responsible.
- 1 pound ground beef or leftover meat from stock making
- 2 pounds frozen corn
- 1/4 cup soy sauce
- 3 drops hot sauce
- 3 drops Worcestershire sauce
- 1 pound bulk Italian sausage
- 2 tablespoons minced garlic
- 8 ounces sliced mushrooms
- 1 medium onion frenched
- 3 carrots peeled and cut into thin medallions
- 1 cup hot water
- 1/2 tablespoon seasoned salt
- 1 teaspoon cayenne pepper
- 1 1/2 cups red wine
- 1/4 cup apple cider vinegar
Instructions
- If starting from freshly made stock, skim off 3/4 of the top collagen & fat layer.
- Pour beef stock into a large pot and bring to a simmer
- Brown the ground beef and put into the pot. Or, if using leftover stock beef, shred and salt the beef and put into the pot.
- Add frozen corn, soy sauce, hot sauce, and worcestershire sauce
- Brown the sausage. Add garlic and heat for 30 seconds.
- Add mushrooms, onions, and carrots. Add water, seasoned salt, and cayenne pepper.
- Stir. Simmer pan uncovered until carrots are tender, about 15 minutes. Add to pot.
- Add red wine 1/2 cup at a time to your tastes - too much may be overpowering. Each half cup of red wine will cut some of the heat of the cayenne.
- Add cider vinegar. Bring to a rolling boil, ensure corn is cooked, and serve.