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–+ servings
a crock of brisket barley soup warming the soul on a cold day

Brisket Barley Soup

5 from 1 vote
Print Recipe
Course: Dinner, Entree, Lunch, Main, Soup
Cuisine: American, Scottish
Keyword: Ancient, Barley, Brisket, Delicious, Easy, Flavor, Grain, Leftover, Smoked, Soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 5 servings
Author: Chef Tony Zentgraf
The recipe calls for Smoked Beef Brisket but you can use most other cuts of beef. If you have leftover roast of any kind, dice it up and add it at the end.
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Recipe Multiplier

  • 1 ea Onion cut into ½" dice
  • 2 tbsp Vegetable Oil or Garlic Confit Oil
  • 1 tbsp Garlic Minced
  • 3 ea Large Carrots ½" diced
  • 3 ea Celery Stalks ½" diced
  • 1 tbsp Tomato Paste
  • ½ cup Red Wine
  • 4 cups Low Sodium Chicken Broth
  • 4 cups Low Sodium Beef Broth
  • 1 ea Sprig Thyme
  • ½ cup Barley raw
  • 1 lb Shredded Smoked Beef Brisket
  • 1 cup Fresh Green Beans halved
  • Adjust seasoning with Salt and Pepper as needed.

Instructions

Prep Ingredients

  • Cut the large onion into ½" dice.
  • Cut the Carrots and Celery into ½" dice.
  • Trim the ends from the green beans and cut in half.
  • Mince the garlic.
  • Shred the Brisket into 1" by ¾" pieces.

Cooking the Soup

  • Over a medium high heat, place a heavy bottom pot such as an enameled cast iron, add the oil bring up to temperature.
  • Add the onions and sweat them until they begin to look translucent.
    Diced yellow onions in dutch oven
  • Add the garlic and saute for a minute to bring out the aroma.
  • Add the carrots and celery and saute for a few minutes.
    sauteing onions, carrots and celery for brisket barley soup
  • Add the tomato paste and stir in.
    adding tomato paste to sauteed veggies
  • Caramelize the tomato paste. It will stick to the bottom of the pot and adhere to the vegetables.
    Cook until the tomato paste has changed color to a darker red and is sticking to the bottom.
    Sauteing tomato paste with veggies for soup
  • Add the red wine. Reduce by half.
    sauteed onions, carrots and celery with reducing red wine
  • Add both broths to the pot. Bring to a medium low boil.
    broth for barley soup
  • Add the barley and thyme. Cook the barley for approx 45-60 minutes until the barley is tender.
    raw barley with fresh thyme for the soup
  • Add the shredded brisket & green beans.
    blanched green beans
  • Adjust seasoning with S&P as needed. Enjoy!
    close up of brisket barley soup

Notes

If you want to cook using raw beef. Dice the meat into 1/2-3/4" size pieces.
Start with coating the beef in flour and sear the beef in the pot with some oil first.
Don't cook all the way, just brown it off.
Remove the beef from the pot and set aside.
Continue with the cooking process listed below.
Add the beef back when the broths are added.
Cook until the beef is tender.
Add the barley after a 1/2 hour of cooking the beef to give the beef a head start on cooking before adding the barley.