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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 4 |
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From TOH - yet to try. Ingredients:
3 soup bones with meat (beef shanks or short ribs) |
2 1/2 quarts water |
1 medium onion, chopped |
5 tablespoons beef bouillon granules |
1 tablespoon cider vinegar |
1/2-1 teaspoon salt |
1/4 teaspoon pepper |
2 bay leaves |
1 1/2 cups carrots, chopped |
1 1/2 cups celery, chopped |
2 medium potatoes, peeled and cubed |
1/2 cup medium pearl barley |
1/2 teaspoon dried thyme |
1/4-1/2 teaspoon dill weed |
Directions:
1. In Dutch oven or soup kettle, combine first 8 ingredients.
2. Slowly bring to a boil.
3. Skim foam with a slotted spoon.
4. Reduce heat, cover and simmer for 3-4 hours.
5. Discard bay leaves.
6. Set bones aside to cool and remove meat from bones and dice.
7. Skim fat from broth surface.
8. Return meat to pot and add remaining ingredients.
9. Cover and cook for 1 hour or until barley and vegetables are tender.
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