Wish I’d realized this was going to be my dinner inspiration when I decided to dry those peppers .... So, digging around looking for some inspiration for dinner, I discovered a small top round roast in the outside fridge. Decided that beef barley soup sounded good. Set up the Hasty-Bake, chunked up the top round into reasonable size pieces, dry brined them for an hour.
While I was getting the smoke going, I sautéed a diced onion until it was translucent, added some crushed garlic, pepper, celery seed, and cooked for a minute or so. Deglazed the pot with some red wine, then added some beef stock, big chunks of celery and carrot. I cooked that until it tasted right, then pulled out the celery and carrot.
Meanwhile, I smoked the top round until it hit about 155F, then diced it up, browned it. Added that to the soup pot, and some more stock. Let that cook a couple hours. Just added some barley and chopped carrots and celery, plus more wine and beef stock. It’s almost ready to serve and the house smells like smoky beef soup goodness!
Sorry, totally spaced on taking pictures. And I don’t have exact amounts cause I don’t make soup that way.
While I was getting the smoke going, I sautéed a diced onion until it was translucent, added some crushed garlic, pepper, celery seed, and cooked for a minute or so. Deglazed the pot with some red wine, then added some beef stock, big chunks of celery and carrot. I cooked that until it tasted right, then pulled out the celery and carrot.
Meanwhile, I smoked the top round until it hit about 155F, then diced it up, browned it. Added that to the soup pot, and some more stock. Let that cook a couple hours. Just added some barley and chopped carrots and celery, plus more wine and beef stock. It’s almost ready to serve and the house smells like smoky beef soup goodness!
Sorry, totally spaced on taking pictures. And I don’t have exact amounts cause I don’t make soup that way.
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