Beef and Barley Soup Print Email

2-3 pounds beef shanks
2 TBS oil
1 onion, minced
2 cloves garlic, minced
2 pkgs More Than Gourmet Glace di Viande, or equivalent amount of concentrated stock to make 8 cups
2 cups diced vegetables (carrots, celery, parsnips, cabbage, etc.)
14 oz can San Marzano tomatoes
2 bay leaves
1/2 tsp. each: Salt, pepper, dry thyme, dry oregano
1/2 cup barley

Simmer beef shanks in 2 quarts water, covered, until tender – about 2-3 hours, skimming as needed. Remove, cool and shred meat - reserve cooking liquid to enhance prepared stock.

Saute onion and garlic in oil until softened.

Add reserved liquid from cooking the shanks along with enough water to make a total of 8 cups, along with concentrated stock and bring to a simmer. Skim as needed, cover and simmer until tender and tasty - about 60 minutes. Add back shredded beef, taste and adjust seasonings – serve. Great with rustic bread, crostini, croutons or the parmesan truffle crouton recipe below. – Chef Mick Rosacci, Tony's Markets

Parmesan Truffle Croutons

12-16 oz of day old rustic bread
pinches of dry herbs, paprika, salt, pepper
3-4 TBS Extra Virgin Olive Oil
Finely grated Reggiano Parmigiano
1-2 tsp truffle oil

Cut bread into large cubes or 1/2 inch rounds. Place in a large bowl and sprinkle with seasonings to taste, then toss while adding olive oil slowly in a thin stream.

Once olive oil is evenly distributed, toss in desired amount of Parmigiano and transfer to a parchment lined cookie sheet. Place in the top of a preheated 375-degree oven (convection on) until toasted – 10-15 minutes, tossing several times.

Place croutons back into bowl and toss with 1-2 tsp of white truffle oil, do your best to get even distribution. – Chef Mick Rosacci, Tony’s Markets