Flanken (Short Ribs) and Barley Soup

Name: Flanken (Short Ribs) and Barley Soup
Yield: Yield: 10 to 12 hearty servings.
Ingredients: ¼ tsp freshly ground black pepper; 1 cup pearl barley, rinsed and drained; ½ turnip, cut in chunks; 3 carrots, cut in chunks; 6 or 8 strips lean flanken (short ribs) (about 4½ lb/2 kg, or 2 lb/1 kg boneless lean stewing beef); 6 or 8 strips lean flanken (short ribs) (about 4½ lb/2 kg, or 2 lb/1 kg boneless lean stewing beef); 6 or 8 strips lean flanken (short ribs) (about 4½ lb/2 kg, or 2 lb/1 kg boneless lean stewing beef); 3 stalks celery, cut in chunks; 2 medium onions, quartered; 2 to 3 tsp salt (or to taste); 12 cups cold water

Preparation info

Yield:
10 to 12
hearty servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

6 or 8 strips lean flanken (short ribs) (about 4½ lb/2 kg, or

Soup

Method

Place meat in large soup pot. Add cold water and salt. Bring to a boil and skim well.

Steel Blade: Process onions and celery until finely minced, 6 to 8 seconds. Add to soup. Repeat with carrots and turnip. Add barley and pepper to soup. Cover and simmer slowly for 3 hours. Taste to correct seasonings. Chill overnight to remove excess fat.