Preparing the Beef:
- 2lb boneless beef short rib or flap meat
- 2 tablespoons salt mix: equal parts of sea salt, white pepper, ground cumin, black pepper. Make in batches and store next to the stove.
- 3 tablespoons butter
- 1 onion chopped
- 1/2 bottle red wine
- 2 quarts chicken stock
Season the beef. Heat a deep roasting pan on the stove over medium flame. Lace butter in the pan and sear the beef for several minutes on each side. Once browned, add liquid and bring to a simmer. Cover and place in a 350°F oven for 3 hours. Remove, strain the stock, and slice the beef into pieces. Refrigerate the beef in the stock overnight.
To make the soup:
- 2 cups mirpoix, diced fine
- 2 cups chopped canned Muir Glen tomato
- 1 cup barley
- 2 cups chopped mushroom
- 1/2 cup chopped parsley
- 1/4 cup chopped oregano
- Seasoning salt to taste
Start by bringing 2 quarts of water to a boil, add the barley and boil for 10 minutes.
While the barley cooks, sweat the mirpoix in a soup pot, add the beef stock with the chopped beef (cleaned of fat). Bring to a boil then reduce heat to simmer. After 10 minutes, strain the barley and add to soup. After another 10 minutes, add the tomato, season to taste. Prior to service add herbs.
The goal is to serve the soup fresh and hot while the barley still has an al dente edge to it.