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Author Notes: There recently was an article about the health benefits of bone broth in the online edition of the Oregonian. When the leek contest was announced my first thought was use the bone broth as a base for a beef barley soup. The leek-infused homemade stock helps to create a rich and satisfying soup that's perfect for a blustery winter day. —hardlikearmour
Serves 6 to 8
Roasted Beef Bone Stock
- 2.25-2.5 lbs beef short ribs or other meaty beef bones
- 2 large leeks - darker green halves only
- 2 celery stalks
- 3-4 sprigs fresh thyme
- 6 to 8 sprigs fresh flat-leaf parsley
- 8 allspice berries
- 1 bay leaf
- 1 t kosher salt
- Preheat oven to 425º F. Arrange bones in a roasting pan or rimmed baking sheet. Roast 20 minutes. While bones are roasting, cut leeks in half crosswise, reserving the lighter colored halves for use in the soup. Cut the darker halves in half lengthwise and wash the grit from between the layers. After 20 minutes, turn the bones and place the leeks between them on the roasting pan. Roast an additional 30 minutes.
- Cut celery into 2-inch lengths and place in 6 to 8 quart stock pot. Add thyme, parsley, allspice, bay leaf, and salt to the stock pot. Using tongs transfer the bones and leeks to the stockpot. Pour 2 cups of water into the roasting pan, and scrape up the browned bits using a wooden spoon. Add to stockpot along with an additional 2 1/2 quarts of water. If the bones are not covered in water, add more.
- Bring stock to a simmer over high heat. Reduce heat to medium-low or lower to maintain a very gentle simmer. Simmer for 6 or more hours, skimming the foam off the surface and adding water as needed to keep the bones covered.
- Strain the stock into a large non-reactive bowl or container. Cool stock completely (consider placing in an ice-bath to speed the process), then refrigerate. Scrape off the fat before using. (If you want to use immediately, skim the fat off the surface and discard.)
Leeky Beef Barley Soup
- 1 1/4 lb tri-tip or tip sirloin roast, or hanger or flank steak
- 2 tablespoons Worchestershire sauce, plus additional to taste
- 3 tablespoons olive oil
- 2 large leeks - lighter halves only
- 2 large carrots
- 2 medium to large cloves garlic
- kosher salt
- 1/2 cup dry red wine
- 2/3 cup pearl barley
- Roasted Beef Bone Stock
- 1/3 cup chopped flat-leaf parsley
- black pepper
- Cut beef into bite sized pieces. Toss beef with 2 tablespoons Worchestershire sauce in a bowl and set aside. Remove roots and cut leeks in half lengthwise. Rinse dirt from between layers, then cut leeks into 1/4-inch thick half moons. Peel carrots and cut into 1/4-inch thick slices or half-moons depending on diameter of carrots. Mince garlic, keeping separate from the leeks and carrots.
- Heat olive oil in stockpot or Dutch oven over medium-high heat until shimmering. Add beef to stockpot. Cook until beef is caramelized on 2 or more sides, stirring occasionally. Remove beef back into the bowl and set aside.
- Add leeks, carrots, and 1/2 teaspoon kosher salt to the pot, and reduce heat to medium. Cook, stirring occasionally, until leeks are tender, about 7 to 8 minutes. Add minced garlic, and cook, stirring continuously until fragrant about 1 minute.
- Add red wine and cook until most of liquid has evaporated. Add reserved beef, barley, and stock. Bring to a simmer over medium-high heat, then reduce heat to maintain a simmer. Cook until barley is softened and beef is tender, about 45 minutes.
- Add chopped parsley, and season to taste with black pepper, salt, and additional Worchestersire. Ladle into bowls and serve.
- This recipe was entered in the contest for Your Best Leeks
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