This recipe is basically taken from "Cook it Slow" by Women's Weekly, but I changed it considerably according to my taste. So here is my variant of this delicious and comforting soup, which I use to make quite often, since it's one of my favourite.
Ingredients:
500 g beef skirt
125 g carrot, shredded
300 g potatoes
6 shallots
1 medium red capsicum, finely chopped
2 cloves garlic, crushed
500 ml vegetable or beef stock
1/2 cup Marsala wine (you can use sherry or dry white wine instead)
1,5 litre water
1 tbsp tomato paste
1 cup egg vermicelli
4 sprigs thyme
2 tbsp dried vegetable seasoning mix (optional)
salt and pepper to taste
dried or fresh coriander leaves for sprinkle
Method:
Put beef into a large saucepan, add water and shallots.
Cover and simmer on low heat for 3-4 hours until beef is tender. Discard foam if any.
When the beef is ready, discard shallots, remove the meat from the saucepan and sieve the broth through a muslin-lined sieve or colander.
Pull the beef apart.
Heat some oil in a frying pan, add carrots, capsicum and garlic. Stir-fry until soft.
Add beef and fry for another 3-5 minutes, stirring. Remove from the heat.
Season the broth, add wine, vegetable or beef stock, tomato paste, thyme sprigs, dried vegetable mix. Bring to boil. Add carrot and beef mix.
Peel the potatoes and chop into big chunks.
Add the potatoes to the broth. Simmer until the potatoes are cooked through.
When the potatoes are cooked, add vermicelli.
Mix well, bring to boil once and immediately remove from the heat.
Sprinkle with coriander leaves. Mix well and discard thyme sprigs.
Leave the soup in the saucepan for around half an hour before serving, this will make vermicelli set without getting overcooked.
Enjoy your soup! Bon Appetit!
