Fullblood Wagyu Beef and Barley Soup
Fullblood Wagyu Beef and Barley Soup

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, fullblood wagyu beef and barley soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Fullblood Wagyu Beef and Barley Soup is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Fullblood Wagyu Beef and Barley Soup is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook fullblood wagyu beef and barley soup using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Fullblood Wagyu Beef and Barley Soup:
  1. Take 2 Double 8 Cattle Company Fullblood Wagyu Chuck Mock Tender
  2. Take 2 TBSP Grapeseed Oil
  3. Take 4 Garlic Cloves (minced)
  4. Take 2 QT Beef Stock
  5. Make ready 1 CUP Medium Pearled Barley (rinsed in cool water and drained)
  6. Take 1 Medium Yellow Onion (diced)
  7. Take 2 Celery Stalks (cleaned and cut into 1/2-inch pieces)
  8. Make ready 4 Carrots (peeled and cut into 1/2-inch pieces)
  9. Make ready 3 OZ Tomato Paste
  10. Get 2 TSP Fresh Thyme
  11. Prepare 2 (14 OZ) Cans Diced Fire Roasted Tomatoes
  12. Prepare 2 TBSP Balsamic Vinegar (to season)
  13. Prepare Kosher Salt & Freshly Ground Black Pepper (to season)
Instructions to make Fullblood Wagyu Beef and Barley Soup:
  1. PREPARING THE FULLBLOOD WAGYU BEEF AND BARLEY SOUP - Season the Fullblood Wagyu chuck mock tenders with kosher salt and freshly ground black pepper. Slice the chuck mock tender into 1 1/2 inch cubes (doesn’t have to be that exact size). Heat 2 tablespoons of grapeseed oil in a large Dutch oven. When hot, add the pieces of chuck mock tender to the Dutch oven, and sear meat on all sides until deeply caramelized.Add the diced onion, carrots, and celery.
  2. Cook until slightly browned.Stir in the tomato paste, and let it cook for 3 minutes longer, until fragrant. Add the beef stock, minced garlic, rinsed barley, fresh thyme, and 2 (14 ounce) cans of fire roasted tomatoes.Bring the soup (all ingredients in the Dutch oven) to a boil, and then reduce to a simmer. Cook gently for about 2 hours.
  3. FINAL STEPS - Season the soup with balsamic vinegar, kosher salt, and freshly ground black pepper.Pour the soup into individual bowls, serve, and enjoy!

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