Beef and Barley Soup I The Best Recipes

Tuesday, September 17, 2013

Beef and Barley Soup I

"We are transforming the kitchen and getting very hungry for food again so I got out the sluggish cooker and made this soup. It's best while you do not have a lot of time. Since you could get soup bones that contain little fats, this soup is sort of fats-loose. When the soup is cooled there's no visible fat on the surface."

Ingredients :

2 beef soup bones
2 tablespoons kosher salt
5 stalks celery
1 onion, quartered
half of teaspoon floor black pepper
2 'bouqet garni' spice balls
half pound child carrots
1/four cup fresh parsley
eleven cloves garlic, peeled
1 cup barley

Instructions :

Prep : 20M	Cook : 16M	Ready in : 8H20M

Place red meat bones in a large size sluggish cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill sluggish cooker within 2 inches of the top with hot water and prepare dinner for six hours, included on high warmness, stirring every now and then.
Add barley and prepare dinner for 2 greater hours stirring occasionally or until meat can easily be removed from bones.
Remove and discard onion, bouquets garnis, celery, and parsley.
Transfer bones to a dish and eliminate meat from bones, being careful now not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

Notes :

Try using a Reynolds® gradual cooker liner to your slow cooker for less complicated cleanup.

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