Shawn W
TVWBB Emerald Member
3qt beef broth
1 large onion diced
5 stocks celery, sliced
some green celery leaves cut up
1 dried guajillo, diced seeded & destemmed
2 cloves fresh crushed garlic
1 ea red and orange bell peppers, roasted black, peeled and large diced
4 ripe red vine tomoatoes, broiled until the skin pops, diced (and all the juice in the pan)
3T dried parsley
fresh coarse ground mixed peppercorns to taste
3/4lb pot barley
2T fresh oregano leaves chopped up
top up soup meat with leftover pulled beef, I used about 1/2lb
Simmer beef bones, scrap and foil juice from a pulled beef cook for several hours. I used stuff from 2 8lb roasts, I had to top the flavor up with some Bovril so I'd suggest using more beef bones, enough to make 3 qts of broth (meat and bones removed).
Allow to cool somewhat. Strain out bones and meat, run broth through a gravy seperator, from seperator pour through fine mesh strainer.
Return to simmer, add onions, garlic, celery, celery leaves, simmer 30 minutes.
Meanwhile roast peel and dice tomatoes and bell peppers, remove meat from soup bones (I got 1.5C of meat out of it).
Add barley, guajillo, diced tomatoes, parsley, add dried oregano if not using fresh, simmer 50 minutes.
With about 10 minutes to go add meat from the bones, pulled beef, roasted diced bell peppers, pepper, fresh oregano if using fresh.
Pot barley takes about an hour. As soon as it's tender enough (should be within about 10 minutes) turn off the heat. Allow to sit at least an hour before serving.
It was snowing yesterday so I wanted soup. I made this beef soup with the bones, scrap and foil juice from a bone in blade (chuck) roast I cooked last week along with a portion of pulled beef at the end.
For seasoning I wanted to do something different than thyme & bay leaves in my usual beef soup recipe. I had some fresh oregano to use up and given the rub I used on the beef I thought it would work well with garlic and a guajillo pepper and some bell peppers and tomatoes.
The beef was rubbed with my ancho rub, only this batch was ancho, guajillo and new mexico fresh ground chiles.
I served it like Fr Onion Soup, it was great. Floated 1/2bagel in the soup topped with Mozza and broiled brown:
1 large onion diced
5 stocks celery, sliced
some green celery leaves cut up
1 dried guajillo, diced seeded & destemmed
2 cloves fresh crushed garlic
1 ea red and orange bell peppers, roasted black, peeled and large diced
4 ripe red vine tomoatoes, broiled until the skin pops, diced (and all the juice in the pan)
3T dried parsley
fresh coarse ground mixed peppercorns to taste
3/4lb pot barley
2T fresh oregano leaves chopped up
top up soup meat with leftover pulled beef, I used about 1/2lb
Simmer beef bones, scrap and foil juice from a pulled beef cook for several hours. I used stuff from 2 8lb roasts, I had to top the flavor up with some Bovril so I'd suggest using more beef bones, enough to make 3 qts of broth (meat and bones removed).
Allow to cool somewhat. Strain out bones and meat, run broth through a gravy seperator, from seperator pour through fine mesh strainer.
Return to simmer, add onions, garlic, celery, celery leaves, simmer 30 minutes.
Meanwhile roast peel and dice tomatoes and bell peppers, remove meat from soup bones (I got 1.5C of meat out of it).
Add barley, guajillo, diced tomatoes, parsley, add dried oregano if not using fresh, simmer 50 minutes.
With about 10 minutes to go add meat from the bones, pulled beef, roasted diced bell peppers, pepper, fresh oregano if using fresh.
Pot barley takes about an hour. As soon as it's tender enough (should be within about 10 minutes) turn off the heat. Allow to sit at least an hour before serving.
It was snowing yesterday so I wanted soup. I made this beef soup with the bones, scrap and foil juice from a bone in blade (chuck) roast I cooked last week along with a portion of pulled beef at the end.
For seasoning I wanted to do something different than thyme & bay leaves in my usual beef soup recipe. I had some fresh oregano to use up and given the rub I used on the beef I thought it would work well with garlic and a guajillo pepper and some bell peppers and tomatoes.
The beef was rubbed with my ancho rub, only this batch was ancho, guajillo and new mexico fresh ground chiles.
I served it like Fr Onion Soup, it was great. Floated 1/2bagel in the soup topped with Mozza and broiled brown: