I like the oven method for making stock where I roast off all my bones first with salt pepper and onions, garlic and sliced carrots and some fresh herbs. I then cover them with water and slow braise them for a couple of hours in the oven. I find that his makes for a deeper colored richer stock which is also, because of the very slow simmer, generally more clear and less cloudy than the stovetop method.
I've put my beef stock to good use here in a slight twist on Beef and Barley Soup. Instead of browning beef and using that as a base for the soup, I grill steak to medium rare, let it rest, then slice it very thin before placing some slices in a bowl and pouring the boiling soup over it. I love this method because the beef stays so very tender in the soup, plus grilling the beef adds even more flavour to this beautiful soup.
Serves 6-8
3 striploin steaks,1 & 1/2 inches thick, well trimmed
salt and pepper to season
Sear the steak for 3-4 minutes on each side. Let the steaks rest for at least 10 minutes. Cut accross the grain in very thin slices.
12 cups good beef stock
3 large carrots, cut in coins or sticks
3 large parsnip, cut in coins or sticks
1 tsp dried ground thyme
1/2 cup barley
salt and pepper to season
1/2 of a whole nutmeg grated
3 cloves minced garlic
Simmer stock, thyme, nutmeg, salt, pepper, garlic and barley together over medium low heat for 15 minutes stirring occasionally to make sure the barley does not stick to the bottom of the pot. Add the carrot and parsnip and simmer for about another 15 minutes or until the barley is fully cooked and the vegetables are fork tender.
Add several slices of the steak to the bottom of each individual serving bowl, ladel the hot soup over the meat and serve.
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