Make A Great Transitional Dish!
With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it’s still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup.
Beef Barley Soup with Lemon
Serves 8
Total time: 3 hours, 30 minutes
Ingredients
1 pound beef stew meat, cut into 1/2 inch cubes
2 tsp kosher salt, more as needed
1 tsp black pepper, more as needed
2 tbsp olive oil, more as needed
3 small or 2 large leeks, thinly sliced
3 celery stalks, diced
1 fennel bulb, diced
4 garlic cloves, finely chopped
1 tbsp tomato paste
3/4 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp sweet paprika
Large pinch cayenne, optional
1 quart beef or chicken stock
3 sage sprigs
2 rosemary sprigs
2 bay leaves
2 carrots, peeled and cut into 1/2 inch chunks
2 parsnips, peeled and cut into 1/2 inch chunks
2 large turnips, peeled and cut into 1/2 inch cubes
3/4 cups pearled barley
8 ounces or 8 cups baby spinach or baby kale
1/4 cup chopped parsley
Finely grated zest of 1 small lemon, plus fresh lemon juice to taste
Thinly sliced jalapeños or other chiles, for serving (optional)
Preparation
Season beef with 1 tsp salt and 1/2 tsp pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
Heat 2 tbsp of oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry.
Transfer the browned meat to a paper-towel-lined plate to drain.
Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
Stir in the carrots, parsnips, turnips, barley, 1 tsp salt and remaining 1/2 tsp pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
Stir spinach and parsley into the pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.
Share this recipe from A Great Transitional Dish! with your friends and groups
Nenhum comentário:
Postar um comentário