Good recipes to either vacuum seal or freeze
Here are some time tested soups, meatloaf, meatloaf recipes:
Sweet & sour cabbage soup
3-4 lbs. beef short ribs
2 T olive oil
2 T beef base
28 oz. can diced tomatoes with juice
3 T brown sugar
2 large onions, chopped
salt & pepper
1 large cabbage, cut in quarters, cored, and finely sliced
1/3 cup white wine vinegar
4 qt. water
Brown short ribs in olive oil till well carmelized in 8 qt. soup pot. Remove, reserve for later. In same pot, cook onions till carmelized (15-20 min). Return short ribs, add cabbage and cook till cabbage is "sweated", or starting to turn translucent. Add tomatoes, beef base, sugar, vinegar, salt & pepper and cover with 4 qt. cold water. Bring to a boil, then turn heat to simmer and cook for 3 hours, stirring occasionally. Taste when finished and adjust seasoning, perhaps more s/p, sugar, or vinegar. Let pot sit overnight in fridge when cooled, then you can easily remove any fat. Remove short ribs and shred or dice meat in small pieces, return meat (not bones) to pot. This improves with age, can be kept a week or fridge (not in original pot) or frozen for several months.
Sweet & Sour Meatballs
Start with one jar chili sauce (Bennett's is best). Dump in large saucepan, along with equal amount of one jar of water. Add 1/2 cup brown sugar, 1/4 cup grape jelly and 1/3 cup white vinegar. Melt in sauce pan and taste. You may need to adjust sweet & sour ingredients to meet your taste. Drop meatballs in and heat for 15-20 minutes on low. We serve over cooked extra wide egg noodles.
Beef Mushroom Barley Soup
3 lb. beef shank, short ribs with bones, or cubed pot roast with bones
2 T beef base
2 large onions, put through food processor
3-4 large carrots, put through food processor
3-4 celery ribs, put through food processor
1 large can diced tomatoes
1 oz. dried chopped mushrooms, soaked in hot water for 20 min,
1 16 oz. mushrooms, cleaned and sliced
1 cup pearl barley
2 cups frozen corn, optional
2 T salt, 1/2 tsp. pepper
Put beef, onions, carrots, celery, tomatoes in 16 qt. stockpot. Add 8 qt. cold water,salt & pepper, beef base and bring to boil. Lower heat to simmer, skim any scum. Stir in dried mushrooms with strained water, and sliced raw mushrooms. Simmer 2-3 hours till meat is done and soup is flavorful. Add barley, stir well, simmer another 45-60 min till barley is cooked. If using frozen corn, add now. Either serve soup right away or freeze. Don't leave too long in fridge, as barley will expand and broth will be gone.
2 lb. lb. lean ground chuck, 1/4 lb. mild Italian sausage(bulk). 1 beaten egg, 1/2 c. Romano cheese, 1/2 cup Italian bread crumbs, 1 small onion grated, 2 T garlic, salt/pepper to taste, 1/4 cup ketchup, 3T Dijon mustard. Mix all well, form into loaf free form, put in low sided roasting pan. Bake at 350 for 1 hour. Make sauce from 1 can (8 oz) tomato sauce, 2 T worchestershire sauce, 2 T Dijon mustard, put on top of loaf, bake another 20 min. Let stand 20 min before slicing.