Tibetan Barley Beer Beef Soup Recipes

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

THUKPA BHATHUK (TIBETAN BEEF NOODLE SOUP)

Steps:

• Boil the beef in 3 cups of water with bouillon, garlic and onion. When the broth starts to boil, turn down to medium and cook for 20 minutes. After 20 minutes, turn down to low, and simmer for another 30 minutes. The longer you cook this soup, basically, the better, so if you have time, let it continue to simmer.
• Meanwhile, peel the daikon (a potato peeler works well) and chop off the ends. Chop the daikon into thin, narrow strips about as long as your finger. Soak the chopped daikon strips in water with 1 teaspoon of salt. Soak for a few minutes, swishing around with your hand. Rinse well, several times, to get rid of salt and bitterness. Set aside.
• To prepare the dough, slowly add water to the flour and stir to incorporate and form a ball. Knead the ball a few minutes. Rub the ball between your hands to make a thick tube. Divide it into four pieces. Starting with one piece, roll it between your hands to make a long thin rope of dough. Flour your work surface and place the rope on the flour to keep it from sticking. Repeat with the other three pieces of dough until you have four long ropes of dough.
• To make the bhaksa, pinch off a piece of the rope of dough the size of the tip of your finger. Rub the dough with one finger in the palm of your hand to cause the little piece of dough to curl up. These little scooped pieces of dough are your bhatsa. Place them back on the floured work surface, adding more flour if necessary to keep them from sticking. Repeat until all the dough ropes have been used to make the bhatsa.
• When the beef has simmered for a sufficient period of time, add another 3 cups of water to the beef and bring it to a boil. When boiling, add the daikon strips and boil 2 - 3 minutes. Add the bhatsa and boil for 5 minutes. When the bhatsa is ready, it will rise to the top.
• Just before serving, add chopped spinach, cilantro, green onion, and tomato. These final ingredients should be fresh and not cooked through when served.

TIBETAN BARLEY BEER BEEF SOUP

Steps:

• Season the meat generously with salt and pepper. Heat 2 tablespoons of the oil in a large soup pot over medium-high heat. Brown the beef for about 4 minutes, or until it is seared on all sides, then remove it from the pot.
• Heat the remaining 1 tablespoon of oil in the pot over medium heat and sauté the carrot and onion for about 10 minutes, or until the onion turns slightly translucent. Add the water, beer, soy sauce, and beef to the pot. Bring to a boil, then decrease the heat and simmer gently, covered, for 1 1/2 hours.
• Add the tomatoes with their juice, the barley, butter, and mushrooms to the pot and cook for an additional 30 minutes, or until the barley is tender.
• Season with salt to taste and stir in the cilantro just before serving.