Beef and Potato Soup with Daikon Radish


Sunday Night Dinner just wasn’t the same without the Anderson clan.  Three out of four of them are sick and down for the count today.  We missed them much!

Alex and the boys spent the day in the backyard with a burn pile, a lot of fun and it cleared the backyard right out of all that extra brush we had!  Seeing them outside with their sweatshirts on I decided to make them some soup for dinner.

Into the freezer I went for some beef stock and Springdell London Broil.  I have been putting in some effort to eat our way through the freezer, in order to clear out for the spring and summer to come!

Ingredients:

  • 5 cups of beef stock
  • 1/2 of the huge daikon radish from our share
  • 3 carrots
  • 2 potatoes
  • Amish roll butter with chives
  • London Broil 

Procedure:

I started with about 5 cups of beef stock in a pot.

  1. Next I shredded 3 carrots for a bit of sweetness and shredded 1/2 a giant daikon radish.

Place the shredded radish in a bowl with some cool water, I find that this takes some of the sharp radish flavor out, it mellows the radish.  Strain it well before you serve.

Peel and chop 2 potatoes and place them in the boiling stock.  When the potatoes go in, reduce the heat and let it simmer until the potatoes are tender.

When the potatoes are tender, add the shredded carrots to the pot.

Turn the heat off of the pot and turn your attention to the beef.  Melt the herb butter in a pan and let it foam slightly in the pan.  Add the salted beef to the pan and let it sear.  Flip and cook a few more minutes in the brown butter.  Remove the beef and let it rest.

After the beef has rested, slice it into bite sized pieces and place them on the bottom of the bowls.

Ladle the broth over the beef and top with the strained radish shreds.  **note, the beef will cook further with the hot broth on top, so I like to go rare to medium rare in this case.

My boys loved to warm up with this soup before heading back outside to the fire to roast some marshmallows for s’mores.  I guess you could say this was a great way to end the vacation week!  Enjoy everyone!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.