Tibetan Barley Beer Beef Soup Food

RICH BEEF BARLEY SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

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.

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.

BEEF, BARLEY, AND BEAN SOUP

Steps:

• Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
• Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
• This can be eaten after 4 or 5 hours, but it improves with longer cooking.

TIBETAN POTATO SOUP

Steps:

• Melt butter in a large heavy soup pot. Add ginger, garlic, and onion; cook and stir over medium heat until onion is tender. Add turmeric, chili powder, and Garam masala; continue cooking and stirring for one more minute. Remove pan from heat.
• Stir in half of the potato flakes until blended, then half the water until smooth. Repeat with other half of potato flakes and water. Return pan to medium heat and bring to a boil.
• Add spinach and tofu. Allow mixture to return just to the boiling point and immediately reduce to lowest possible heat. Stir in vinegar and soy sauce; season to taste with salt and pepper.
• Serve in heated bowls; garnish with chopped green onions and cilantro.

BEEF-BARLEY SOUP

Steps:

• In skillet brown beef.
• Place carrot, celery, green pepper, onion, corn and green beans in crock pot.
• Put meat on top.
• Combine tomatoes, barley, parsley, bouillon, salt and basil.
• Pour over meat.
• Add water.
• DO NOT STIR.
• Cover and cook on LOW for 10-12 hours.

TIBETAN LENTIL SOUP

Steps:

• Bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes Meanwhile, heat oil and saute the onions, garlic and chile for 5 minutes.
• Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.
• Remove from the heat and set aside When lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot.
• Add the chopped cilantro, salt, and sauteed vegetables.
• Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.

CHILI BEEF SOUP

Steps:

• In a soup pot, brown ground beef and onion over medium heat 5 to 7 minutes. Add remaining ingredients; mix thoroughly.
• Reduce heat to low and simmer, uncovered, for 30 minutes, or until thoroughly heated.

BARLEY BEAN SOUP

Steps:

• Heat the oil in a soup pot.
• Add the onions and garlic and saute until the onions are golden.
• Add all the remaining ingredients except the last 4.
• Cover with the water.
• Bring to a simmer, and simmer gently covered for 1 hour.
• At this time the barley and vegies should be tender.
• Add the beans, parsley, and dill.
• Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
• Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
• *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.