Beef Barley Broth

Beef Barley Broth

This is a simple broth, simple to make, simple to eat. It is more broth than stuff.  It is good with a hearty bread.

Ingredients

  • 2 pounds meaty beef soup bones, can use beef shanks or short ribs
  • 8 cups water
  • 6 whole peppercorns, opt
  • 1-1/2 teaspoons salt
  • 1 cup chopped carrots
  • 1 cup chopped turnips (or 1 cup other veggies)
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup medium pearl barley

Instructions

  1. In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. Remove bones; remove meat and marrow from bones; dice and return to broth. (Yes, dice the marrow and add it back into the soup. The fat gives the flavor!)

  2. Add the veggies and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Recipe Notes

Typically, I put everything in the pot about 2 hours before we are going to eat.  Then about 15 min. before we are going to eat, I remove the bones, take off and dice the meat and marrow, and return them to the broth.  Both ways work.

 Original recipe