The reason behind the appellation is because the beef broth for this soup is the broth set aside from the water and spices from a three-pound brisket of corned beef, strained of course to get rid of any of the larger particles. The recipe I used for the corned beef and cabbage I got the broth from is here, though in this instance I slow-cooked the corned beef in the water and spices for eighteen hours and cooked the potatoes and cabbage separately.
Today's Specimen
Ingredients
- 1 lb. beef roast
- 1½ cups yellow onion, medium dice
- 1½ cups carrot, sliced
- 1½ cups celery, sliced
- 3½ cups fresh tomato, medium dice
- 2 cups barley
- 5 cups corned beef broth
- ½ tsp. basil
- ½ tsp. oregano
- ½ tsp. black pepper
Directions
- In a large pan on medium-high heat brown both sides of the roast and transfer to a large pot.
- Fill the large pot with water to two inches above the roast and bring the water to a boil, then cover the pot and drop the temperature down to low and simmer the roast for two hours, checking the water level once after an hour to ensure there's sufficient and adding any if necessary — turning the roast in the process.
- While doing that prep all the other ingredients and set aside.
- After the roast has cooked set it on a cutting board and trim the fat off it and once it's cooled enough cut against the grain in three-inch segments and commence to shred by hand.
- Bring the temperature in the pot up to high and add the broth, shredded beef, other ingredients, and all spices and bring to a boil. Once boiling cover, reduce temperature to low and let simmer for two hours, stirring occasionally and adding water when necessary to ensure a consistency less than that of a hearty stew.
Next Time in the Lab
This soup needs more veggies and less barley, but other than that in indeed an excellent way to work off a St. Patty's Day hangover. Another thing I noticed is a distinct lack of garlic — what the hell was I thinking!?
- Use only 1½ cups of barley.
- Use 2 cups of onion and carrot, but keep the celery the same amount.
- Add four cloves of finely diced garlic.
