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Wagyu beef barley soup

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Wannabebwana View Drop Down
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    Posted: 18 October 2020 at 16:48
I decided this is the best place to put this, since Scotch broth originated in...Scotland.

A friend of mine recently bought some Wagyu steaks from a local Japanese farmer and, while he was there, also picked up a piece of shank about a pound.  He gave it to me to see want I could do with it.  The first thing that came to mind was Beef Barley Soup.

Prepared it yesterday. Turns out, BBS is one of my buddy’s favourites.  He said this was the best he’s ever eaten. He even had seconds and then took a container home with him.  LOL

I used this recipe: https://www.cookingclassy.com/beef-barley-soup/. The only additions were a chopped parsnip and rather than the rosemary and thyme I used a teaspoon of Provence spice mix.  I also used the Instant Pot method.  I’d always understood that you couldn’t put barley in a pressure cooker because it foams and blocks the vent, but there was no problem with it.

I stuck to the recipe even though I only had a 1lb instead of 2lb portion of Wagyu.  The beef had a nice piece of marrow bone that contributed fabulous flavour.  Even with half the meat it was still incredibly rich!!!  Just the perfect starter for a cool fall evening.


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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 20 October 2020 at 09:52
Damn that looks amazing!
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 21 October 2020 at 07:26
I absolutely love beef barley soup.  And yours looks good enough to swim in.

But I don't think I'd have used such a primo piece of meat for that. I mean, wagu? For soup?

Ah, well. What do I know. 
But we hae meat and we can eat
And sae the Lord be thanket
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Wannabebwana View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 21 October 2020 at 14:54
Historic Foodie, honestly, I wouldn’t have either, except he got it for $5/lb as opposed to $100/lb for the strip loins.  Better than going to the effort of stripping it off for burger, I guess. And I’m guessing most of the clientele doesn’t concern themselves with mundane cuts of meat.

My wife talked me into buying some Wagyu burgers at the local grocery store.  $15.99 lb for ground meat. OK.  They weren’t bad, and had some real body to them but, at that price, not too often.

But, if the opportunity presents itself, I’m open to suggestions for the next time.  Osso buco came to mind, but i only had the one shank and wanted to make something everyone could enjoy.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 22 October 2020 at 04:22
Wow! Five bucks/lb.

Where do I sign up?
But we hae meat and we can eat
And sae the Lord be thanket
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