Braised Brisket Barley Soup
- Hearty soup hits the spot! That's why I love the layers of flavor in this filling dish.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 3 lbs fresh beef brisket, trimmed of fat
- Salt and pepper
- 1/4 cup flour
- 1/4 cup olive oil
- 2 Spanish onions, thinly sliced
- 1 Tbsp garlic, minced
- 1-1/2 Tbsp tomato paste
- 1/2 cup red wine
- 1/3 cup Worcestershire sauce
- 2 leeks, split lengthwise and sliced
- 1 cup carrots, medium dice
- 1 cup parsnips, diced
- 1 cup celery root, diced
- 1 cup pearl barley
- 2 Tbsp fresh thyme
- 1 bay leaf
- 1 Tbsp salt
- 1 tsp black pepper
- 10 cups beef stock
- 1/4 cup brown gravy (optional)
- To prepare the beef, trim off as much fat as possible and cut into 1" cubes. Season with salt and pepper, then dust with flour.
- In a skillet, 12" or larger, heat to medium and add the oil. Sear the beef in batches to just brown the outside being careful not to cook through. Remove and reserve.
- To prepare the onion mixture, use the same skillet and sauté the onions to a nice golden brown. Add the garlic and tomato paste. Cook until the paste begins to darken. Deglaze with red wine and Worcestershire sauce.
- To prepare the soup base and finish the dish, place the beef, onion mixture, and all remaining ingredients in a slow cooker. Cook on low for approximately 2 hours. Check the beef for tenderness and adjust with any additional salt or pepper if needed. Ladle into bowls and serve with crusty bread.