Sunday, January 29, 2017

Beef Barley Soup

 Let's get back to basics.  Let's make a hearty beef barley soup.
 The hardest part of this recipe is finding the Beef Shin Meat-in Bone. 

 It looks like this and not many stores carry this cut of Beef, but you can ask for it.  It was the cut that my mother would make soup from, and it has the valuable marrow still in the shin bone.  Anybody worried about Osteoporosis should consider this age old recipe to reinforce your bones.
 I also added some extra pieces of beef to the boiling water to add substance to the soup.
 Fill up a large stainless steel pot 2/3 of the way with water.  Here at the Jarvis House we are fortunate to have really high quality public water.
 Add the shin bones,
 then add the extra beef pieces to boil in the water.
Usually I leave the pot boiling until the meat falls off the shin bone.
 Add pepper, salt, beef bouillon, dry mustard and Pearled Barley.
 Barley can be found in the rice aisle.
 Add chopped carrots, onion, celery, potatoes, corn, and parsley, after you strain the meat from the broth.


 Chop the shin meat into small pieces and discard any grizzle.
 Chop the extra beef pieces, and add to the strained broth.
Add the parsley and other vegetables.
 Season with dry mustard
 black pepper, salt
 and I usually add a few cubes of beef bullion too.
 Add about a cup of barley.
 Barley takes a while to cook so be patient.
 Add diced potato too.
 Beef Barley soup in the cooking pot.
 Ready to eat on a cold day.
 I make a large pot of soup so that I can divide it up in freezer containers for future meals.