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Caribbean Beef Barley Soup With Vegetables

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Ingredients

Adjust Servings:
2 tablespoons olive oil
1 lb beef shank
kosher salt & freshly ground black pepper
1 onion, chopped fine (use a food processor)
2 garlic cloves, minced
1/2 teaspoon ground allspice
2 cloves
2 sprigs fresh thyme
1 pinch crushed red pepper flakes
1/4 cup dry red wine
2 cups chicken broth (or 2 cups water and 2 chicken bouillon cubes)
2 cups beef broth (or 2 cups water and 2 beef bouillon cubes)
2 cups water
1 carrot, diced
1 small potato, peeled and diced

Nutritional information

396.5
Calories
113 g
Calories From Fat
12.6 g
Total Fat
2.8 g
Saturated Fat
44.2 mg
Cholesterol
948.2 mg
Sodium
32.9g
Carbs
6.8 g
Dietary Fiber
4.6 g
Sugars
34.8 g
Protein
439 g
Serving Size

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Caribbean Beef Barley Soup With Vegetables

Features:
    Cuisine:

    This recipe makes use of the inexpensive beef shank, but you can use another cut of beef, if you like. Oxtail would work nicely. This recipe is made in a pressure cooker, but you could use a Dutch oven on the stove top, or a slow cooker (directions included).

    • 125 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Caribbean Beef Barley Soup With Vegetables,This recipe makes use of the inexpensive beef shank, but you can use another cut of beef, if you like. Oxtail would work nicely. This recipe is made in a pressure cooker, but you could use a Dutch oven on the stove top, or a slow cooker (directions included).,A delicious, hearty soup that is full of flavor. I chose the stove top method, since I don’t have a pressure cooker and did not plan ahead in order to use the slow cooker. However, I think the long cooking time on the stove top resulted in a very rich flavorful broth. At this time of year, my supermarket does not carry beef shanks, so I had to use short ribs instead. When the soup was finished, I removed the meat from the bones and shredded it before adding back to the soup. I also could not find fava beans, so I substituted a 15 oz. can of butter beans. While this took a bit of time to cook, my patience was definitely rewarded. I can’t wait to make this again. Made by a Tasty Tester for ZWT9.


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    Steps

    1
    Done

    Pressure Cooker: Heat Oil, Over Medium Heat, and Brown Beef Shank Well on Both Sides, Seasoning With Salt and Pepper, About 10 Minutes; Remove and Set Aside.

    2
    Done

    Place Onions and Garlic in the Pot and Cook Until Softened, About 10 Minutes; Do not Let Brown (turn Heat Down If Needed).

    3
    Done

    Stir in Allspice, Cloves, Thyme, and Red Pepper Flakes; Add Wine and De-Glaze Pan and Let Evaporate a Bit, About 2 Minutes.

    4
    Done

    Return Meat and Add Both Broths and Water; Close Pressure Cooker and Cook Until Meat Is Tender, About 1 Hour.

    5
    Done

    Release Pressure, Uncover, Add Barley and Fava Beans; Cover, Cook Medium Low For 10 Minutes.

    6
    Done

    Release Pressure, Uncover, Add Potatoes, Carrots, and Cabbage; Replace Cover, Cook Until Vegetables Are Tender, About 10 Minutes More.

    7
    Done

    Adjust Seasoning (salt and Pepper) and Serve Garnished With Green Onions.

    8
    Done

    Dutch Oven on Stove Top: Heat Oil, Over Medium Heat, in a Dutch Oven and Brown Well on Both Sides, Seasoning With Salt and Pepper, About 10 Minutes; Remove and Set Aside.

    9
    Done

    Add Onions and Garlic to the Pot and Cook Until Softened, About 10 Minutes; Do not Let Onions Brown (turn Heat Down a Little, If Necessary).

    10
    Done

    Stir in Allspice, Cloves, Thyme, and Red Pepper Flakes; Add Wine and De-Glaze Pan and Let Mostly Evaporate, 2 Minutes.

    11
    Done

    Return Meat to Pot and Add Broths and Water; Cover, Reduce Heat to Low and Simmer Until Meat Is Tender, About 2 Hours.

    12
    Done

    Add Fava Beans and Barley and Simmer, Covered, Medium Low Until Tender, About 30 Minutes.

    13
    Done

    Add Potatoes, Carrots, and Cabbage, Simmer, Covered 10 to 15 Minutes; Adjust Seasoning (salt and Pepper).

    14
    Done

    Serve Garnished With Green Onions.

    15
    Done

    Slow Cooker: Heat Oil in a Large Skillet, Over Medium Heat, and Brown Meat Well on Both Sides, Seasoning With Salt and Pepper, About 10 Minutes; Place in Slow Cooker.

    Avatar Of Peter Miller

    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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