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BARLEY BEEF SOUP
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 3 slices | beef shank |
| 2-3 Tbsp | olive oil |
| vegetable oil, alternative | |
| 1-2 | yellow onions, peeled and diced |
| 3-4 medium | to large carrots, peeled, sliced about 1/2" thick |
| 2-3 stalks | celery, sliced about 1/2" thick |
| 1/2 cup | barley, washed and drained |
| 1 | bay leaf |
| salt | |
| pepper | |
| 1 quart ( more or less ) | beef stock |
Brown beef shank in oil in a 3 to 4 quart soup pot. Remove shanks from pot and put aside on a plate. Add a little more oil if needed and sauté veggies until
the onions get translucent. Put meat back into pot, add enough soup stock and or water to just cover everything by about an inch. Add bay leaf, salt and pepper. Bring just to a boil, then turn heat down immediately until soup simmers slowly. Cover and simmer slowly. Check soup occasionally to be sure it isn't boiling. After about 1 1/2 hours, meat is just slightly tender,but far from done, add barley. Raise heat until soup is almost boiling, then turn heat back down to slow simmer. Cover and continue simmering for about an hour, or until barley is tender and meat is easily detached from bones. Turn soup off, taste for seasoning. Allow to cool, refrigerate overnight. Next day skim fat off surface of soup. Warm slightly until broth liquifies, then lift meat out onto plate and remove outer connective tissue and any chunks of fat. Cut or tear meat into bite-size pieces, add back to soup. You can add bones back in if you wish, or discard along with the fat. Taste for salt and pepper again. Heat and serve as desired.
Serves 6
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