Fullblood Wagyu Beef and Barley Soup.
Hello everybody, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, fullblood wagyu beef and barley soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Fullblood Wagyu Beef and Barley Soup is one of the most well liked of current trending foods on earth. It's easy, it's quick, it tastes yummy. It is enjoyed by millions every day. Fullblood Wagyu Beef and Barley Soup is something that I've loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fullblood wagyu beef and barley soup using 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Fullblood Wagyu Beef and Barley Soup:
- {Take 2 of Double 8 Cattle Company Fullblood Wagyu Chuck Mock Tender.
- {Make ready 2 TBSP of Grapeseed Oil.
- {Prepare 4 of Garlic Cloves (minced).
- {Take 2 QT of Beef Stock.
- {Take 1 CUP of Medium Pearled Barley (rinsed in cool water and drained).
- {Make ready 1 of Medium Yellow Onion (diced).
- {Prepare 2 of Celery Stalks (cleaned and cut into 1/2-inch pieces).
- {Prepare 4 of Carrots (peeled and cut into 1/2-inch pieces).
- {Take 3 OZ of Tomato Paste.
- {Make ready 2 TSP of Fresh Thyme.
- {Get 2 (14 OZ) of Cans Diced Fire Roasted Tomatoes.
- {Make ready 2 TBSP of Balsamic Vinegar (to season).
- {Take of Kosher Salt & Freshly Ground Black Pepper (to season).
Steps to make Fullblood Wagyu Beef and Barley Soup:
- PREPARING THE FULLBLOOD WAGYU BEEF AND BARLEY SOUP Season the Fullblood Wagyu chuck mock tenders with kosher salt and freshly ground black pepper. Slice the chuck mock tender into 1 1/2 inch cubes (doesn’t have to be that exact size). Heat 2 tablespoons of grapeseed oil in a large Dutch oven. When hot, add the pieces of chuck mock tender to the Dutch oven, and sear meat on all sides until deeply caramelized.Add the diced onion, carrots, and celery..
- Cook until slightly browned.Stir in the tomato paste, and let it cook for 3 minutes longer, until fragrant. Add the beef stock, minced garlic, rinsed barley, fresh thyme, and 2 (14 ounce) cans of fire roasted tomatoes.Bring the soup (all ingredients in the Dutch oven) to a boil, and then reduce to a simmer. Cook gently for about 2 hours..
- FINAL STEPS Season the soup with balsamic vinegar, kosher salt, and freshly ground black pepper.Pour the soup into individual bowls, serve, and enjoy!.
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