Thursday, January 12, 2012

Winter Soups - Part 2

This soup is a hearty one and it is a great way to use left over beef brisket. You can make this in a crock pot or on the stove.

Beef Brisket Barley Soup (Adapted from Ina Garten)

Olive oil
Left over cooked brisket, about a 1/2 lb to a pound, shredded, or cut in bite sized chunks
4 carrots, peeled and chopped
2 celery stalks, chopped
1 medium sized onion, chopped
2 leeks, white and light green parts
2 garlic cloves, minced
3 bay leaves
Fresh thyme, about 3 or 4 sprigs
10 cups canned beef broth
1 cup, pearled barley
Salt and pepper

Heat oil in large heavy pot over medium heat. Add carrots, celery, leeks, and garlic and cook for 10 minutes, until vegetables are soft. Add 10 cups of broth. Add bay leaves and thyme and bring to a slow boil. Meanwhile, boil 4 cups of water, add barley and reduce to a simmer and cook for 10 minutes uncovered, stirring occationally. Drain and set aside. Add barley and cooked brisket to the soup and simmer for 15 minutes until beef is heated through. Adjust seasoning with salt and pepper.

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