Melt In Your Mouth Beef And Barley Soup Food

MELT IN YOUR MOUTH BEEF AND BARLEY SOUP

Steps:

• Pat meat dry with paper towels; line a large platter with a double thickness of paper towels.
• Pour enough oil into a large deep-sided pot to coat the bottom (4-5 tablespoons).
• Set the pot over med-high heat.
• When the oil is hot but not smoking, add enough pieces of meat to fit comfortably in a single layer (do not crowd).
• Brown the meat on all sides, turning often, for 4-5 minutes.
• Using a slotted spoon, transfer meat to paper towels to drain.
• Repeat with the remaining meat, adding more oil if needed.
• Remove pot from heat and wipe out any excess oil with a paper towel.
• Return meat to pan and add beef stock, Worcestershire, soy sauce, 1 teaspoon salt, and several grinds of pepper.
• Bring to a simmer over med-high heat, then decrease heat and cover; cook at a simmer for 1 1/2 hours.
• Meanwhile, heat 3 tablespoons oil in a large skillet over med-high heat.
• When hot, add the carrots, celery, parsnips, and onion; sauté until just slightly softened, for about 5 minutes.
• Remove skillet from heat and set aside.
• Heat 2 tablespoons oil in a medium skillet set over med-high heat; when hot, add the mushrooms and sauté, turning and adding more oil as needed, until lightly browned, 4-5 minutes; set aside.
• After the meat has cook 1 1/2 hours, add the sautéed vegetables (but not the mushrooms), cubed potato, barley, and thyme to the pot; bring to a simmer, cover, and cook until barley and meat are tender, 45-60 minutes.
• Stir occasionally, adding more water if consistency becomes too thick.
• Add the mushrooms to the soup and simmer until heated through, 2-3 minutes.
• Taste soup and season with salt and pepper, if needed.
• To serve, ladle soup into soup bowls and garnish with chopped parsley.

BEEF AND BARLEY SOUP III

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

MELT IN YOUR MOUTH ROAST BEEF

Steps:

• Put garlic through press and rub into all sides of roast.
• Dredge meat in flour and brown on all sides in oil in frying pan.
• Do not let it scorch.
• Transfer meat to roasting pan and add the rest of ingredients.
• Cover and bake at 325 degrees for 4 hours, or until meat is tender, turning roast every half hour.
• (Don't skip this step... turning it every half hour ensures a juicy, melt-in-your-mouth roast) When done, remove from pan and cover with aluminum foil.
• Strain stock, pressing as much liquid as possible from vegetables.
• Pour stock into saucepan and bring to a boil.
• Stir in mixture of flour and water and cook until thickened.