Brisket and Barley Soup

Ingredients -

2-1/2 to 3 pounds Beef Brisket, cut into large pieces
6 cups Beef Stock

Bouquet Grani (bundle the following in cheesecloth and tie to secure):
10 Whole Black Peppercorns
2 Garlic Cloves, smashed
1 Bay Leaf

3 stalks Celery, chopped
3 Carrots, chopped
1 large White Onion, cut into pieces
1/2 head Cabbage, cut into small chunks
1/4 cup Barley
3 (8 ounces each) cans Tomato Sauce
2 (15 ounces each) cans Kidney Beans, rinsed and drained
Coarse Salt, to taste
Fresh Ground Black, to taste

Preparation:

1. Add brisket and beef stock to stockpot. Bring to a boil over medium high heat.

2. Reduce heat to low.

3. Add bouquet garni to stockpot. Simmer 2 hours, covered.

4. Skim excess fat off surface of soup occasionally during cooking process.

5. Remove bouquet garni.

6. Stir in chopped celery, chopped carrots, chopped onion, chopped cabbage, barley, and tomato sauce.

7. Simmer 20 minutes, covered.

8. Stir in kidney beans. Simmer 10 minutes.

9. Remove beef from soup. Shred beef with fork and return to stockpot.

10. Season with coarse salt and fresh ground black pepper.

Soup Making Tip

Beef

Steaks are tender, flavorful, and easy to prepare. Buy a little extra or save a steak for use in soups and stews.

Soup Making Tip

Fat Free Soup

One way you can make soups less fatty by working to get excess fat out of stocks. Skim and blot excess fat off the surface of stocks, and refrigerate if possible before use to allow fat to congeal on the surface of stock, making removal easier.