Maindish - Beef barley soup ina garten recipes
Author: Kyle Melton
Get Beef Mushroom Barley Soup Recipe from Food Network This is a delicious beef barley soup because it uses oxtails or beef shanks. For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Rich Beef Barley Soup
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by: Ina Garten Bio & Top Recipes
Total time: 155 minutes
Cook time: 140 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 12
Provided by: Ina Garten Bio & Top Recipes
Total time: 155 minutes
Cook time: 140 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 12
Ingredients:
- 1 tablespoon good olive oil
- 2 pounds beef oxtails
- Kosher salt and freshly ground black pepper
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 2 cups (1/2-inch) diced carrots (4 carrots)
- 1 cup chopped yellow onion
- 1 cup (1/2-inch) diced celery (2 stalks)
- 2 garlic cloves, minced
- 2 sprigs fresh thyme leaves
- 3 bay leaves
- 10 cups canned beef broth
- 1 cup pearled barley
How to cook:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
Beef Mushroom Barley Soup
Get Beef Mushroom Barley Soup Recipe from Food Network
Provided by: Food Network Kitchen
Total time: 390 minutes
Cook time: 180 minutes
Prep time: 210 minutes
Yields: 8 servings
Number of ingredients: 13
Provided by: Food Network Kitchen
Total time: 390 minutes
Cook time: 180 minutes
Prep time: 210 minutes
Yields: 8 servings
Number of ingredients: 13
Ingredients:
- 2 tablespoons plus 1 teaspoon canola oil
- One 1 1/4- to 1 1/2-pounds beef shin on the bone, trimmed of excess fat
- Kosher salt and freshly ground black pepper to taste
- 1 carrot, diced
- 1/2 onion, diced
- 1 rib celery, diced
- 1/2 teaspoon dried thyme
- 6 cups water
- 1/3 cup pearl barley, rinsed
- 1 cup chopped canned tomato
- 1 tablespoon unsalted butter
- 3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
- 3 tablespoons minced flat-leaf parsley
How to cook:
- Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
- Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper. Serve in warm bowls.
Rich Beef Barley Soup
This is a delicious beef barley soup because it uses oxtails or beef shanks. The marrow from the bones greatly enriches the soup and makes it tasty and flavorful - perfect for a cold day. It's adapted from Barefoot Contessa How Easy Is That by Ina Garten. The ingredients for making this soup are usually inexpensive
Provided by: Adapted from Barefoot Contessa How Easy Is That
Yields: 6 servings
Number of ingredients: 12
Provided by: Adapted from Barefoot Contessa How Easy Is That
Yields: 6 servings
Number of ingredients: 12
Ingredients:
- 1 tablespoon good olive oil
- 2 - 3 lbs beef oxtails or shanks
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups chopped leeks ((2 leeks))
- 2 cups diced carrots ((4 carrots))
- 1 cup chopped yellow onion
- 1 cup diced celery ((2 stalks))
- 3 - 4 sprigs fresh thyme leaves
- 3 bay leaves
- 10 cups beef broth
- 1 cup pearl barley
How to cook:
- Heat the olive oil in a large pot, add the oxtails or beef shanks, and cook on medium high heat for about 10 minutes - turning so that the meat is browned on all sides. Remove the beef with a slotted spoon and reserve.
- Add the leeks, carrots, onion, and celery to the pot and cook over medium heat, stirring frequently, until the vegetables are wilted and just starting to brown.
- Add the beef, thyme sprigs, bay leaves, broth, salt, and pepper to the pot.
- Raise the heat and bring the soup to a boil. Lower the heat, cover and simmer for 1 hour.
- While the soup is simmering, bring 4 cups of water to a boil, and the barley, and simmer uncovered for 30 minutes. Drain the barley and set aside.
- After simmering for an hour, remove the bay leaves, thyme sprigs, and beef from the soup. Allow the beef to cool, remove the beef from the bones, cut into small pieces (being sure to remove and fat or tough pieces), and return the beef to the soup along with the barley.
- Simmer (covered) for another 20 minutes or until the barley is tender. Taste for seasonings, adding additional salt or pepper if necessary.
- Serve hot.
Beef Barley Soup -Ina Garten's
A rich, easy soup made in my Instapot
Yields: 0 servings
Number of ingredients: 16
Yields: 0 servings
Number of ingredients: 16
Ingredients:
- Brisket, 3.5-4 lbs. Trimmed
- Carrots (5-6 medium)
- Leek (1 large or two small) Note: only use light green and white tops. RINSE WELL to remove sand. Save dark green part for another use.
- Celery (6 stalks)
- Onion (1 cup)
- Garlic (4 large cloves)
- Pearl Barley (1 cup raw)
- Beef Broth (1 carton, or equivalent to 4 cups)
- Avocado Oil -or other healthy oil (approx 2 TBS)
- Red wine (1/4 cup) optional
- Baking soda (1 tsp)
- Fresh Thyme sprigs (3-4 stems)
- Bay leaves (3 medium)
- Salt (2 tsp-divided)
- Black pepper (1tsp)
- Twine (small piece to tie Thyme sprigs)
How to cook:
- 1. Trim brisket of all visible fat and remove the thin membranes on each side. Cut into four or five chunks approximately the same size. Score each side in a cross hatch and sprinkle all side with a thin dusting of baking soda mixed with 1/2 tsp of pepper and 1 tsp of salt. Massage this into the meat and set aside to tenderize for a few minutes while you gather the vegetables and spices.
- 2. Turn Instapot on to sautée mode and add 1 TBS of oil. Set meat around the pot evenly spaced and sautée about 7 minutes without disturbing. After one side Browns, flip and do the same to the other side.
- 3. Meanwhile, add 1 cup Barley to 2 cups of water in a small sauce pan and preboil about 10 minutes. After boiling, drain in a wire sieve and rinse and set aside. (Preboiling & rinsing gets the cooking started and keeps soup from being cloudy from raw Barley starch)
- 4. While meat browns and barley preboils, chop vegetables. Tip: just casually and roughly chopped in a small/medium size fashion is nice for the texture of soup and saves time. Exception: mince fresh garlic.
- 5. After meat browns on both sides, carefully lift it out with tongs and set aside in a small glass bowl.
- 6. Deglaze Instapot by pouring wine (or a little water if not using wine) around the pot and stirring to loosen bits of meat. Pour all contents left in Instapot over the meat that was set aside.
- 7. Add remaining oil to pot and add all chopped vegetables except garlic. Sprinkle lightly with salt and stir and sautée about ten minutes. Add garlic toward the end of the sautée so it won't burn.
- 8. Finally, add meat chunks and juice, beef broth, preboiled and rinsed Barley, three bay leaves, remaining salt and pepper, and sprigs of Thyme that are tied together with a little piece of kitchen twine. Stir all gently and submerge contents under broth. Add a little water if necessary just to cover contents. (Note: may add a little water at the very end before serving to cool soup and stop cooking as well as make it more brothey if you like. But not too much liquid now or it takes forever to reach pressure and boils wildly)
- 9. Put lid on Instapot and close the valve. Switch from sautée mode to soup mode and set for 30 minutes.
- 10. When cooking is done, leave pot plugged in and let the keep warm timer reach 10 minutes. Then do a quick release.
- 11. Remove lid and lift out meat chunks to a cutting board. Coarsely chop meat into smallish chunks and add back to soup.
- Adjust liquid by adding some water, if desired.
- 12. Before serving, fish out three bay leaves, and little bundle of Thyme by the string which will only be stems now - the little leaves will be cooked into the soup!
- Serve with crusty peasant bread and good butter.
- So delicious!!!
