<![CDATA[beef barley soup]]>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

]]>https://waltonsdev.nodebb.com/topic/2708/beef-barley-soupRSS for NodeThu, 10 Sep 2026 21:42:58 GMTTue, 22 Sep 2020 12:13:28 GMT60<![CDATA[Reply to beef barley soup on Thu, 18 Feb 2021 00:45:24 GMT]]>Try pork roast with pearl barley, that is very good. Add a little Kale to the mix too.

]]>https://waltonsdev.nodebb.com/post/31239https://waltonsdev.nodebb.com/post/31239Thu, 18 Feb 2021 00:45:24 GMT<![CDATA[Reply to beef barley soup on Sun, 27 Sep 2020 12:59:44 GMT]]>Yes ox tails are very good too I’ve used them several times to mix the shakes and the ox tails together awesome flavor

]]>https://waltonsdev.nodebb.com/post/22824https://waltonsdev.nodebb.com/post/22824Sun, 27 Sep 2020 12:59:44 GMT<![CDATA[Reply to beef barley soup on Sun, 27 Sep 2020 09:19:28 GMT]]>I use ox tails. The flavor is fantastic.

]]>https://waltonsdev.nodebb.com/post/22821https://waltonsdev.nodebb.com/post/22821Sun, 27 Sep 2020 09:19:28 GMT<![CDATA[Reply to beef barley soup on Thu, 24 Sep 2020 16:43:27 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/22705https://waltonsdev.nodebb.com/post/22705Thu, 24 Sep 2020 16:43:27 GMT<![CDATA[Reply to beef barley soup on Wed, 23 Sep 2020 01:40:22 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/22562https://waltonsdev.nodebb.com/post/22562Wed, 23 Sep 2020 01:40:22 GMT<![CDATA[Reply to beef barley soup on Wed, 23 Sep 2020 00:15:15 GMT]]>Mark Moss Thanks, makes sense to help thicken and boost flavor.

]]>https://waltonsdev.nodebb.com/post/22559https://waltonsdev.nodebb.com/post/22559Wed, 23 Sep 2020 00:15:15 GMT<![CDATA[Reply to beef barley soup on Wed, 23 Sep 2020 00:10:36 GMT]]>Chef The leg shank bones make awesome beef barley soup I’ve done it several times turns out wonderful

]]>https://waltonsdev.nodebb.com/post/22558https://waltonsdev.nodebb.com/post/22558Wed, 23 Sep 2020 00:10:36 GMT<![CDATA[Reply to beef barley soup on Tue, 22 Sep 2020 12:34:36 GMT]]>Tex_77 Yup! Go for something with a bit of marbling.

]]>https://waltonsdev.nodebb.com/post/22522https://waltonsdev.nodebb.com/post/22522Tue, 22 Sep 2020 12:34:36 GMT<![CDATA[Reply to beef barley soup on Tue, 22 Sep 2020 12:33:35 GMT]]>my grandmother always used the neck bones to start a batch of vegetable soup

]]>https://waltonsdev.nodebb.com/post/22521https://waltonsdev.nodebb.com/post/22521Tue, 22 Sep 2020 12:33:35 GMT<![CDATA[Reply to beef barley soup on Wed, 23 Sep 2020 01:25:19 GMT]]>Well if it were me I’d go with chuck or cubed up smoked brisket.

]]>https://waltonsdev.nodebb.com/post/22517https://waltonsdev.nodebb.com/post/22517Wed, 23 Sep 2020 01:25:19 GMT