We had recently purchased some beautiful beef shanks — which we hardly ever find at the supermarket — and being in the grips of a prolonged deep-freeze, a comforting beef and barley soup seemed like a no-brainer. It was also an opportunity to use up some herbs that were nearing their expiration date (if you know what we mean).
Now you can do it the old-fashioned way, or use a slow cooker or pressure cooker to streamline the process. Here, The Hubs opted for the quick method, which is ideal for busy individuals, as it allows for hands-off cooking and produces incredibly tender and juicy beef shank.
In the world of culinary arts, beef shank holds a revered position due to its delectable taste and versatility in a wide array of dishes. From hearty stews to succulent braised dishes, beef shank has long been cherished for its ability to transform humble ingredients into gourmet delicacies. It contains a high amount of connective tissue, which breaks down during the cooking process, creating a velvety mouthfeel and added depth of flavor.
The small amount of fish sauce added at the end is optional, but we urge you to use it. It adds a good dose of umami.
Russ's Beef and Barley Soup
Ingredients
- 4 lbs. meaty beef shanks, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 4 Tbsp. (1/4 cup) neutral oil, divided
- 8 oz. cremini mushrooms, cleaned and roughly chopped
- 4 large carrots (15 oz.), 3 diced and 1 left halved, divided
- 2 large yellow onions, diced, and 1 small yellow onion, halved
- 3 large ribs celery, 2 diced and 1 halved, divided
- 2 Tbsp. tomato paste
- 4 cloves garlic, peeled and lightly crushed
- 1 cup dry white wine
- 2 quarts beef broth, preferably homemade, or use chicken stock
- 4 sprigs fresh thyme, or more to taste
- 1 tsp. dried rosemary, crumbled, or 1 Tbsp. of fresh, chopped
- 2 bay leaves
- 1 cup pearled barley, rinsed and drained
- 1/2 tsp. Asian fish sauce (optional), or more to taste
Directions
- Season shanks generously on both sides with salt and pepper. In a pressure cooker, heat 3 tablespoons oil over medium-high heat until lightly smoking. Working in batches if necessary, add shanks and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
- Add diced carrot, diced onion, diced celery, and chopped mushrooms to pressure cooker and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Add tomato paste and combine well with the vegetables. Cook an additional 2 minutes, stirring frequently. Scrape vegetables into a heatproof bowl and set aside.
- Add remaining 1 tablespoon oil to pressure cooker and heat over medium-high heat until shimmering. Add remaining carrot halves, halved onion, and halved celery rib, along with garlic cloves, and cook, stirring occasionally, until browned in spots, about 4 minutes. Add wine to pot and cook, scraping up any browned bits from bottom of pot, until wine comes to a simmer and alcohol smell cooks off, about 4 minutes.
- Add stock, thyme, bay leaf, rosemary, reserved beef and any accumulated juices, to pressure cooker; the liquid should just cover all the other ingredients. Close cooker, bring to high pressure, and cook for 45 minutes. Allow pressure to release naturally for 15 minutes, then release any remaining pressure using pressure release valve. Remove beef and set aside to cool. Using a spider or similar tool, remove and discard the herbs and vegetables.
- While the beef is cooking, bring 3 cups of water (or a combination of water and broth) and 1 teaspoon salt to a boil in a medium saucepan. Add the barley and stir. Reduce the heat to a simmer. Cover and cook the barley for 30 minutes. Set aside off the heat. If there is any liquid remaining in the pot after cooking, be sure to drain it off before adding it to the soup.
- When the shanks are cool enough to handle, remove the bones (be sure to scoop out the marrow to add to the soup!) and discard any large pieces of fat. Cut or shred beef into bite-size pieces.
- Bring the broth in the pressure cooker back to a simmer. Stir in reserved diced vegetables, meat, and barley. Stir well and simmer for about 10 minutes. Add fish sauce, if using, and season to taste with salt and pepper.
Accounting for Taste 