Grandma Cullom’s Beef Barley Soup Recipe
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Ingredients: |
Ingredients: 1 large beef shank–bone in (or two smaller shanks) (The larger bone center of marrow the better)
2 14 oz. (or 1 28 oz.) can of peeled tomatoes in sauce
1 T. oil
2 cloves garlic (minced)
½ chopped yellow onion
1 c. diced carrots
1 c. diced celery
1 c. yellow corn
28 oz. water
3 beef bullion cubes
1 T. coarse salt
1 T. cracked pepper
⅓ c. pearl barley
All measurements are approximate; adjust to taste
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Directions: |
Directions:Rub beef shanks with salt and pepper. Heat oil in heavy soup pot. (Cast Iron is best) Break up garlic cloves and sweat in oil for a minute or two (don’t let it brown or burn) and remove garlic. Sear salt and pepper crusted beef shanks in pan for a minute or two each side and remove to rest. Add to the residual oil the onions, corn, celery and carrots. Stir and sweat till they become well coated and begin to soften. Add water to deglaze the pot and add bullion cubes.
Add the can(s) of tomatoes crushing the whole tomatoes in your hands as you do so.This allows the tomatoes to retain more texture than using crushed or diced tomatoes. Add the seared beef shanks and any juices from the plate or pan you let them rest in. Cover and simmer for two hours. Remove beef shank(s) and add pearl barley.
After beef shanks have cooled, remove beef from bone and remove gristle and shred with your hands the beef back into the soup. Also, remove the nugget of bone marrow into the soup (very flavorful and important) if it hasn’t happened naturally during simmer. If you have time, refrigerate overnight
The next day, with a slotted spoon, remove any excess oil that has collected on the surface and re-heat the soup. Re-season as desired and enjoy. Add any appropriate leftovers for as long as the soup base remains – you can add tomatoes, bullion, veggies, beef or meat parts as you wish. Keep your kitchen warm and fragrant for the winter! |
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Personal
Notes: |
Personal
Notes: Grandma seemed to always have a pot of soup on the stove. Along with the fireplace, I think her soup kept the house warm. I don’t remember there being a furnace in the house, but I have, since I’ve been an adult, tried to use a pot of soup to add to the heating system wherever I’ve lived.
The best part about her soup is that after you make the original soup, you can keep adding scrapings from dinner plates and water from the dripping kitchen sink and an occasional can of stewed tomatoes and/or bullion cubes – and a pot of soup can last several weeks. And of course the longer it lasts, the better it tastes!
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