Beef Barley Soup

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When making soup with grains, like beef barley soup, it’s essential to break down the grains for easier digestion. This process needs four things. It needs moisture, warmth, slight acidity and time. Watch the video of Sally demonstrating how to make the soup! Take Sally’s class on bone broths produced by the School of Traditional Skills.

Ingredients

• 2 – 3 Quarts Beef Bone Broth – Use the second cooking of broth from the beef bones.
• 3 – 4 cups Beef
• 1 cup Pearl Barley – Soak barley in warm water overnight.
• 1 Tablespoon Red Wine or Apple Cider Vinegar, Lemon Juice, Yogurt or Whey – You need an acid when soaking the grains overnight. The acidity is needed to pre-digest the grains.
• Red Wine – Just a dash!
• Salt – Add salt to taste.

Instructions

1. Add 1 cup of barley grains to a bowl and cover with warm water.
2. Add one tablespoon of acid to help break down the grains.
3. Cover the bowl of grains and soak overnight on the counter. Grains are very hard to digest, so by soaking them overnight, the grains will be more digestible.
4. The next day, drain the water off the barley and add it to your cooking pot along with the chopped meat from the oxtail and the second cooking of broth.
5. Add a splash of red wine.
6. Taste for salt and add if needed.
7. Cook soup for approximately one hour until the barley is tender.

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