Chef Terry Barnes' Farmhouse Broth
This is a soup that is good on an evening when there
is a chill in the air. But don't let that stop you. Especially hardy,
this soup combines vegetables with steak marinated with Texas #202 Beef
Seasoning and Smoky Hill Salsa Verde. It's a favorite that I'm sure you
will enjoy, even if it isn't cold outside.
Ingredients:
3/4 to 1 pound shank or flank of beef on the bone
2 quarts cold water
1/3 cup split green peas
1/3 cup red lentils
1/3 cup pearl barley
1/2 pound leeks, white and green part, chopped
2 medium carrots, peeled and diced
1 stick celery, chopped
Texas #202 Beef Seasoning
Smoky Hill Salsa Verde
Sea salt and freshly ground black pepper
2 tablespoons parsley, finely chopped
Directions:
A day before cooking, take meat and wash thoroughly.
Spread the beef seasoning on generously (a little less if you prefer).
Let set for about an hour so that the meat will soak up the spices. Then,
in a plastic container, place the meat and brush on the salsa. Be generous,
but do not rub off the dry seasoning. Coat well, cover and refrigerate
for 24 hours.
Place the meat and water into a large pot and bring to a boil. Skim off the foam from the surface, then add the vegetables along with the peas, lentils and barley. Return to a boil, then reduce the heat and simmer for 2-3 hours until the meat is tender and the soup thick. Season with salt and fresh pepper. Remove the meat from the pot, cut into thin fingers or pieces, then return to the hot broth. Serve sprinkled with chopped parsley.
Note: I use sea salt in all my dishes because of the purity and no iodine.
For a change, use Chile Ancho or for a spicier sensation, use Smoky Hill Hot Salsa.