Metric Jesters Beef Barley And Onions Recipes

BARLEY MOROCCO

Steps:

• TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
• Bring to boil.
• Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
• Makes about 4 cups.
• TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
• Add onions, celery and garlic.
• Saute 3 to 4 minutes.
• Add remaining ingredients except cornstarch mixture and garnish.
• Bring to boil.
• Cover and simmer 10 to 15 minutes or until vegetables are tender.
• Stir in cornstarch mixture and cook, stirring, until thickened.
• Spoon barley around the edge of a deep platter.
• Pour vegetables into center.
• Garnish, if desired, and serve.

BEEF, BARLEY AND DRIED MUSHROOM SOUP

Steps:

• Soak mushrooms in hot water to cover set aside.
• In a large heavy bottom pot heat oil and saute onions, garlic, celery and carrots to slightly wilted.
• Season beef cubes generously with salt and pepper then add to onion mixture to brown.
• Remove mushrooms and rough cut reserve the strained liquid.
• Add ground meat, chipotle pepper, and chopped mushrooms to pot and brown.
• Add to the 6 cups of water strained liquid from mushrooms, Worcestershire sauce, beef base, and tomato paste stir to blend and add to pot along with the oregano and bay leaves.
• Bring to a boil and simmer for 30 minutes.
• Add barley and simmer an hour.
• Taste and season with salt and pepper if needed.

BEEF, BARLEY, AND BEAN SOUP

Steps:

• Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
• Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
• This can be eaten after 4 or 5 hours, but it improves with longer cooking.

BEEF, BARLEY AND VEGETABLE SOUP

Steps:

• Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley. Bring to boiling, then reduce heat and simmer 1 hour. Add peas and barley and continue cooking 1 hour.
• Crockpot: Cook ingredients on low overnight and/or throughout the day. Turn to high and add peas and barley for last hour.
• I usually use stew meat or round steaks for this recipe. Less expensive cuts of meat actually have more flavor than expensive cuts do and are great in soup.
• This is a very forgiving recipe. You can change the recipe to suit your taste, or what you have on hand. Can substitute rice or pasta for the barley, just be sure to adjust the amount and cooking times of these accordingly. You can also add, or omit, any vegetables you desire. Just make sure to include the celery, onions and carrots which is the base of the vegetable flavor in this soup. If you decide to use bullion instead of the soup base you may want to leave out the salt as it is pretty salty.
• Bones give soup a wonderful flavor, so if you buy a cut of meat that has a bone do not discard it. Throw it in the pot and remove it before serving along with the bay leaves.
• Bon appetit!

BEEF, BARLEY AND PICKLE SOUP (RASSOLNIK)

Steps:

• In a large pot, partially cover with lid and cook 12 cups water, beef and barley with 1/2 Tbsp salt (30 min). Skim off any impurities that rise to the top to keep your soup clear.
• Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min while making your Mirepoix "zazharka" in step.
• Mirepoix/Zazharka: Add 3 Tbsp olive oil to a large skillet and sauté onion (2 min), then add grated carrot and sliced celery and continue to saute until carrots are soft (5 min). Stir 1 Tbsp tomato paste or ketchup into the pan and add this mixture to the soup pot.
• Toss in 2 bay leaves, 1/2 tsp black pepper, 2 Tbsp dill and more salt to taste. Continue to simmer for another 2 minutes or until your potatoes are fully cooked and can be easily pieced with a fork.
• Some people eat it with a dollop of sour cream,.