"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 09-19-2011, 03:19 PM   #1
Assistant Cook
 
Join Date: Sep 2011
Location: Eustace, Tx
Posts: 16
Beef and Barley Soup

Beef and Barley





You will no doubt notice a trend in my cooking, I love red meat. Also I have been cooking with a lot of beef brisket, I had never even cooked one until recently and am exploring all the ways I might use this versatile cut of meat. Since cooler weather is finally upon us I was all too ready to whip up a soup to enjoy with my family. It couldn't have been more perfect, about the time we sat down to eat dinner a violent storm rolled in. It was beautiful, the rain was beating down hard and the lightning and thunder were magnificent and proud.

Ingredients
3-4 cups of beef brisket or beef roast cut into bite sized pieces (I used a brisket that was previously roasted)
1 1/4 cups of sliced baby carrots
1 small diced white onion
2-3 cups of sliced mushrooms
1 1/4 cups of thinly sliced celery
1 cup of barley
1 1/2 cups of red wine (I used Shiraz)
10 cloves of minced garlic
1 tablespoon of fresh minced rosemary
1/3 cup of heavy whipping cream
2 teaspoons of chicken flavor bouillon (I used Knorr caldo con sabor de pollo, found in the hispanic section of the grocery store)
1 1/2 teaspoons of Chef Merito, Seasoning Carne Asada (This is not a must for the dish and the seasoning is difficult to find unless you went to a Mexican grocery store, my fiance' prefers Cavender's Greek Seasoning)
1 tablespoon of parsley
2-3 tablespoons of tarragon
dash of ground thyme
salt and pepper
6-8 cups of water

1. Sear as much of the meat as possible on medium high heat, since I am using the beef brisket I am not going to add any oil for this process. Brisket is a fatty piece of meat and will produce plenty of oils for searing. You can use a splash of red wine if the meat starts to stick. Sprinkle salt and pepper to taste.
2. Prepare the vegetables and herbs.
3. Remove the meat from the pot and add olive oil, vegetables, garlic, herbs, seasoning and a 1/2 cup of red wine. Allow the mix to cook on medium high heat until all the fluids have evaporated .
4. Add the meat to the pot.
5. Add the water, bouillon, the rest of the wine, heavy whipping cream and the barley. Bring to a boil then reduce the heat to medium-low. Partially cover the pot and allow to cook for about an hour to allow the barley to soften.








6. Now it is ready to serve. If you feel that there isn't enough fluid after the hour is up you can add more bouillon and water, milk or heavy whipping cream. A real nutty wheat bread with light butter really compliments this soup.

__________________

__________________
Anne Helm
http://annestidbits.blogspot.com/
AnneHelm is offline   Reply With Quote
Old 09-19-2011, 03:34 PM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I haven't been following your blog, so I'd like to thank you for posting this here. I love beef & barley soup. My mother used to use ox tails. Good stuff. Your pics look delicious.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-19-2011, 04:52 PM   #3
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
ditto on the blog as i wish i had time to follow one, but this is really good timing as we love soups and we're heading into cooler temps, soup weather.

copied and saved. thanks.

oh, btw, have you made a pastrami yet, anne?
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 09-19-2011, 05:28 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,127
Love barley and beef, or barley and anything else! Thanks Anne!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
barley, beef, mushrooms, recipe, soup

Beef and Barley Soup [B] Beef and Barley [/B] [URL="http://2.bp.blogspot.com/-2X5K74Dnb50/TneKZXUK-oI/AAAAAAAAAIo/87obs8o4AmY/s1600/2222222222.jpg"][IMG]http://2.bp.blogspot.com/-2X5K74Dnb50/TneKZXUK-oI/AAAAAAAAAIo/87obs8o4AmY/s400/2222222222.jpg[/IMG][/URL] You will no doubt notice a trend in my cooking, I love red meat. Also I have been cooking with a lot of beef brisket, I had never even cooked one until recently and am exploring all the ways I might use this versatile cut of meat. Since cooler weather is finally upon us I was all too ready to whip up a soup to enjoy with my family. It couldn't have been more perfect, about the time we sat down to eat dinner a violent storm rolled in. It was beautiful, the rain was beating down hard and the lightning and thunder were magnificent and proud. Ingredients 3-4 cups of beef brisket or beef roast cut into bite sized pieces (I used a brisket that was previously roasted) 1 1/4 cups of sliced baby carrots 1 small diced white onion 2-3 cups of sliced mushrooms 1 1/4 cups of thinly sliced celery 1 cup of barley 1 1/2 cups of red wine (I used Shiraz) 10 cloves of minced garlic 1 tablespoon of fresh minced rosemary 1/3 cup of heavy whipping cream 2 teaspoons of chicken flavor bouillon (I used Knorr caldo con sabor de pollo, found in the hispanic section of the grocery store) 1 1/2 teaspoons of Chef Merito, Seasoning Carne Asada (This is not a must for the dish and the seasoning is difficult to find unless you went to a Mexican grocery store, my fiance' prefers Cavender's Greek Seasoning) 1 tablespoon of parsley 2-3 tablespoons of tarragon dash of ground thyme salt and pepper 6-8 cups of water [CENTER] [URL="http://3.bp.blogspot.com/-6x5Rk99TA_s/TneJrcBlbXI/AAAAAAAAAIU/TeLLYWQJ40M/s1600/11111.jpg"][IMG]http://3.bp.blogspot.com/-6x5Rk99TA_s/TneJrcBlbXI/AAAAAAAAAIU/TeLLYWQJ40M/s320/11111.jpg[/IMG][/URL][/CENTER] 1. Sear as much of the meat as possible on medium high heat, since I am using the beef brisket I am not going to add any oil for this process. Brisket is a fatty piece of meat and will produce plenty of oils for searing. You can use a splash of red wine if the meat starts to stick. Sprinkle salt and pepper to taste. [CENTER] [URL="http://4.bp.blogspot.com/-T9cNVeaYTEM/TneJwQs7EKI/AAAAAAAAAIY/avi8kwH-YKw/s1600/4444.jpg"][IMG]http://4.bp.blogspot.com/-T9cNVeaYTEM/TneJwQs7EKI/AAAAAAAAAIY/avi8kwH-YKw/s320/4444.jpg[/IMG][/URL][/CENTER] 2. Prepare the vegetables and herbs. [CENTER] [URL="http://2.bp.blogspot.com/-pK5MbR2lT1s/TneKOXSNx3I/AAAAAAAAAIc/7Z3M6OhrQVs/s1600/11111111.jpg"][IMG]http://2.bp.blogspot.com/-pK5MbR2lT1s/TneKOXSNx3I/AAAAAAAAAIc/7Z3M6OhrQVs/s320/11111111.jpg[/IMG][/URL][/CENTER] 3. Remove the meat from the pot and add olive oil, vegetables, garlic, herbs, seasoning and a 1/2 cup of red wine. Allow the mix to cook on medium high heat until all the fluids have evaporated . [CENTER] [URL="http://4.bp.blogspot.com/-B2iRj_UsC2g/TneKQ25-foI/AAAAAAAAAIg/F6czx1N8BZc/s1600/1212.jpg"][IMG]http://4.bp.blogspot.com/-B2iRj_UsC2g/TneKQ25-foI/AAAAAAAAAIg/F6czx1N8BZc/s320/1212.jpg[/IMG][/URL][/CENTER] 4. Add the meat to the pot. [CENTER] [URL="http://2.bp.blogspot.com/-rmBEwpXgqiI/TneKVpPujUI/AAAAAAAAAIk/eAJmluLywdA/s1600/1222333.jpg"][IMG]http://2.bp.blogspot.com/-rmBEwpXgqiI/TneKVpPujUI/AAAAAAAAAIk/eAJmluLywdA/s320/1222333.jpg[/IMG][/URL][/CENTER] 5. Add the water, bouillon, the rest of the wine, heavy whipping cream and the barley. Bring to a boil then reduce the heat to medium-low. Partially cover the pot and allow to cook for about an hour to allow the barley to soften. [URL="http://4.bp.blogspot.com/-3KJpVrIg048/TneQt5r4btI/AAAAAAAAAIs/sM-C9DJcPkc/s1600/2222222.jpg"][IMG]http://4.bp.blogspot.com/-3KJpVrIg048/TneQt5r4btI/AAAAAAAAAIs/sM-C9DJcPkc/s320/2222222.jpg[/IMG][/URL] 6. Now it is ready to serve. If you feel that there isn't enough fluid after the hour is up you can add more bouillon and water, milk or heavy whipping cream. A real nutty wheat bread with light butter really compliments this soup. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:08 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.