Charlotte, not-so-sweet Charlotte! She’s been here and gone, but not without leaving her mark. I saw a cartoon that was a map of the state of Ct. with these words written across it: “CLOSED, come back later.” Many roads are still not plowed, businesses that are open have only a few people who can get in, the rest are still snowbound. Thousands of people have no power. Thankfully we are not one of them.
We are homebound, snowbound, and almost but not quite bored. There are tons of things I could do, but somehow nothing I can think of appeals to me. Mr. D. is home because his office is closed, and of course we need to eat. So in spite of having a “bucket of books” to read and many issues of magazines to catch up on, knitting and other projects to work on, the one thing I can really get in to is to cook something.
This is a picture of our deck. The snow is at least 3 feet deep. We cannot open the back door out onto the deck.
This is our lower patio. What looks like a giant marshmallow is a table with that much snow on it.
Storms days usually make me think of soup and today is no exception. Today’s soup is a beef and barley combination.
It is only in recent years that I have begun to use barley. I don’t recall ever having it in my growing up years, and so when I began to cook for my family it is not one of the ingredients I used. Then one day a soup recipe caught my eye but it contained barley. I purchased some knowing it is a good source of fiber and low on the glycemic scale, so I gave it a try. I was pleasantly surprised by its nutty flavor and how much it thickened the soup. Now I would not make a beef soup without it, and sometimes I include mushrooms with it. Not today, though, since I didn’t have any on hand, and I couldn’t go out to get some if I wanted to.
As I assembled all the ingredients and began to prep the vegetables, and brown the meat, it occurred to me that I was following the very same steps you take when you make a braise. Braising is a technique that is used on tougher cuts of meat to produce great flavor and tenderness. Its a cook’s secret weapon and one that I use frequently to prepare the basic ingredients for soup, or to slow cook a piece of meat that will become fork tender and falling off the bone. It is very easy to do if you remember four simple steps that I describe in the recipe below.
If you’re looking for a way to dial up your cooking skills, braising is a secret you need to be in on. In my opinion there is no other technique that requires so little of you and yet gives so much back. Just don’t tell everyone, OK?
BEEF and BARLEY SOUP
SERVINGS: About 8
- 1 pound beef stew meat
- 2 Tablespoons olive or canola oil
- 1 large onion, chopped
- 2 stalks celery, sliced
- 1 teaspoon minced garlic
- 2 Tablespoons flour
- 2 cans beef broth
- 5 cups water
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 – 3 carrots
- 1/2 cup barley
- 2 cups sliced mushrooms, optional
1. Sear the meat: In a large skillet or Dutch oven, heat the oil. Season the meat with salt and pepper and brown the beef, in batches if necessary. Don’t crowd the pan, take the time to get good browning all over. Transfer to a large soup kettle.
2. Saute the mirepoix. This is a French term meaning the classic onion, carrots, and celery combo. Add chopped onions and celery to drippings left in the skillet, and brown them, aiming for a caramel-y brown color.
Add in the minced garlic, and the flour. Cook for 1 minute, then transfer to the soup kettle. In this recipe the carrots are added later as they are part of the main ingredients of the soup.
3. Deglaze the pan. Pour a small amount of the beef broth into the skillet to deglaze the pan and scrape up all the browned bits. These bits are flavor bombs. When they dissolve in the cooking liquid, they enrich the whole dish.
Add this to the soup kettle with the remaining beef broth, the 5 cups of water, salt, thyme and pepper.
4. Braise it. Bring to a boil. Meanwhile peel and slice the carrots. Add them to the soup kettle with the barley.
When the mixture comes to a boil, reduce the heat to low, cover with tipped cover and simmer for 1 1/2 hours.
5. In the last half hour of cooking, I like to add some fresh mushrooms. They seem to add to the deep beefy flavor of this hearty soup.
SOURCE: Cook’s Illustrated