Beef Barley Soup
|Vegetable oil spray||1|
|Center cut beef shank||3 Pound (All Visible Fat Removed)|
|Onion||1 Medium, peeled and quartered|
|Black pepper||To Taste|
|Peeled and diced potatoes||3 Cup (48 tbs)|
|Thickly sliced celery||1 Cup (16 tbs)|
|Peeled thickly sliced carrots||1 1⁄4 Cup (20 tbs)|
|Pearled barley||3 Tablespoon (Uncooked)|
Lightly spray a broiler pan with vegetable oil.
On prepared pan, broil meat 5 minutes on each side, or until thoroughly browned.
In a large stockpot, combine meat, water, onion, bay leaf, 1 tea spoon salt and pepper.
Bring to a boil.
Reduce heat to simmer and cook 3 hours, or until meat is tender.
Remove meat from pot and set aside.
Strain broth and skim off fat.
Cut meat into pieces.
Place strained broth, meat and remaining ingredients in stockpot and bring to a boil.
Reduce heat and simmer 20 to 25 minutes, or until vegetables are tender.