beef barley soup
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Just putting this question out there, but may be a Joe Hell question, what cut of meat is best for a beef and barley soup. I also like it when it it diced into a 1/4 inch or so cube, what is the best method to get a dice of what cut of meat is recommended. Thanks
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Well if it were me I’d go with chuck or cubed up smoked brisket.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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my grandmother always used the neck bones to start a batch of vegetable soup
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Just putting this question out there, but may be a Joe Hell question, what cut of meat is best for a beef and barley soup. I also like it when it it diced into a 1/4 inch or so cube, what is the best method to get a dice of what cut of meat is recommended. Thanks
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Chef The leg shank bones make awesome beef barley soup I’ve done it several times turns out wonderful
Mark Moss Thanks, makes sense to help thicken and boost flavor.
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Tex_77 I tried a smoked ribeye once, and I found the smoked flavor too overpowering for the soup. I love smoked meats, maybe with a little less smoke.
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Chuck or brisket point are my favorites.
Split leg bones are awesome in a beef soup or stew, but I often roast them and make a stock, instead of just adding them to the pot. It’s a little more trouble, but it pays off.
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I use ox tails. The flavor is fantastic.
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Try pork roast with pearl barley, that is very good. Add a little Kale to the mix too.
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