Mom's Barley Soup |
Ingredients
- 2 tablespoon good olive oil
- 2 big marrow bones or what is now called- "beef oxtails"
- Kosher salt and freshly ground black pepper
- 2 medium chopped onions
- 5 carrots sliced in 3/8' or so rounds
- 5 stalks celery sliced in 1/4" pieces
- 1 Small can Tomato Sauce
- 2 pounds of Chuck Steak trimmed and cut in small bite sized pieces
- 1 Package Knorr Spring Vegetables
- 1 cup pearled barley
Directions
Heat the olive oil in a large pot like a Le Creuset. Add the oxtails/marrow bones along with a generous amount of salt and pepper.
Cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with tongs and set aside in a big bowl.
Add the onions, carrots and celery, to the oil in the
pot and cook over medium heat, stirring occasionally, for about 10 minutes.Cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with tongs and set aside in a big bowl.
Add the trimmed chuck steak, cook over
medium high heat for 5 minutes or so; make sure no red left in the meat. Return the oxtails to the pot, add 1 teaspoon each of of salt and pepper. Add one small can of tomato sauce
Add enough water to about 1 1/2" below top of pot Add one package of the Knorr Spring Vegetables Bring to a boil. Lower heat, cover, and simmer for 1 hour or longer if you have time. Longer is never bad.
Taste soup, adjust seasonings, add barley, cover and cook for an additional 30-45 minutes. When soup is done, remove the marrow bones and serve on a plate with a good crusty bread. Dig your knife down into the bone, spread the absolutely scrumptious and somewhat decadent marrow generously and enjoy!