Later On

A blog written for those whose interests more or less match mine.

Barley beef soup with mushrooms

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UPDATE: I found the measurements of some of the ingredients and have updated the recipe.

I made it and will be eating it soon. Recipe is just to give you the idea:

I got three good-sized pieces of beef shank (just under 2.5 lbs total), browned them in my large skillet, which they filled. Then I removed them from the skillet so I could sauté a little chopped onion, a few chopped mushrooms, some garlic, one Roma tomato I diced, added just a splash of red wine, a good teaspoon of horseradish. I returned the shanks to the skillet and pushed the veg around so the meat rested on the skillet bottom. I squeezed a lemon over all (a little more acid in addition to the tomato), covered it, and put it in a 200øF oven overnight. I think I probably cooked it a little too long: 6 to 8 hours would be better, but it was fine.

This morning I promptly ate the marrow (cook’s prerogative) and got out my 4-qt pot, looked at it and at the amount of beef, put it back, and got out the 7 qt pot.

I put 2 Tbsp of olive oil in that pot (organic EVOO from California, producer bottled), added 1.5 large Spanish onions, chopped, sprinkled them with a large pinch of salt and a pinch of thyme, and let them cook over medium-high heat while I chopped stuff. I would guess that they cooked for 15 minutes or so. I continued cooking until they were well on their way to caramelizing.

While they were cooking I prepared:

8-10 cloves garlic, minced
3/4 lb domestic white mushrooms, cut in largish pieces
2/3 lb  Shiitake mushrooms, ditto
2/3 lb  crimini mushrooms, ditto, with the small ones left whole
(I wanted oyster and Chanterelle mushrooms as well, but they were unavailable)
3/4 of one of those giant carrots, diced relatively small
2 stalks organic celery, chopped small

Once the onions were browned—and I did that prep while they cooked—I added the garlic and sautéed that for a moment, then added the mushrooms and continued cooking, stirring occasionally. The heat is still fairly high.

Once the mushrooms started giving up their liquid, I added the carrots and celery and the bowl of cooked beef and veg, after breaking the beef up with a spoon. I added water (I should have bought some beef stock) to almost fill the pot (about 2″ below the lip) and turned the heat up. I added:

1 cup pearled barley
zest and juice of 3 Meyer lemons

When the pot began to boil, I reduced it to a simmer, covered it, and simmered for 45 minutes. I will now add 1/2 cup Amontillado sherry and have a bowl of it.

UPDATE: I’ve corrected the seasoning: more salt and more pepper as well.

Written by LeisureGuy

26 January 2013 at 12:39 pm

Posted in Beef, Daily life, Food, Recipes

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