Beef & Barley Noodle Soup (made with rib roast leftovers). Save time and buy groceries online from Amazon.co.uk But Did You Check eBay? Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times.

Beef & Barley Noodle Soup (made with rib roast leftovers) Beef varies tremendously in taste and quality depending on the age, breed, diet, lifestyle, slaughter and processing of the animal, so it's wise to choose and cook your meat carefully and to tailor. This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. Beef, flesh of mature cattle, as distinguished from veal, the flesh of calves. You can cook Beef & Barley Noodle Soup (made with rib roast leftovers) using 11 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Beef & Barley Noodle Soup (made with rib roast leftovers)

  1. You need 2-4 of leftover rib bones from a prime rib roast.
  2. Prepare of water.
  3. You need 1-2 cloves of garlic, chopped.
  4. You need 1 TB of mixed dried herbs (I use thyme and rosemary).
  5. Prepare of salt and pepper.
  6. You need 1 TB of tomato paste or 2 TB fresh ketchup or tomato sauce.
  7. You need 2 cups of chopped fresh carrot.
  8. Prepare 1/4 cup of dry barley.
  9. It’s 1 cup of kernel corn, fresh, frozen, or canned.
  10. Prepare 1/2-1 cup of dry noodles.
  11. Prepare of beef bullion (optional).

The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled. S. slang) She was beefing about what he had done. Discover the wonderfully varied world of beef!

Beef & Barley Noodle Soup (made with rib roast leftovers) step by step

  1. Place rib bones in a large Dutch oven or stock pot and cover with water completely..
  2. Bring to a boil. Cover and reduce heat..
  3. Simmer for 3-4 hours.
  4. Remove the ribs and any meat that may have become detached. Set aside to cool..
  5. Refrigerate the beef stock for about an hour, or until the fat congeals on top (I usually make the broth the day before and refrigerate overnight).
  6. Remove the meat from the bones and chop coarsely. Discard the bones and refrigerate the meat until you're ready to add it to the soup..
  7. Remove the solidified fat from the chilled broth..
  8. Heat the broth over medium heat. Don't worry if the broth tastes weak at this point; it will reduce later..
  9. Sautee the garlic and herbs in a little oil over medium heat until the garlic is soft and the herbs are fragrant. Careful not to burn it!.
  10. Add the sauteed garlic and herbs, tomato option, chopped carrots and barley and simmer for 45 minutes, uncovered..
  11. Add the meat, corn, and noodles and simmer for 30 minutes..
  12. Taste the broth and season to taste with salt and pepper..
  13. If the soup becomes too thick by serving time, add more water (with a bit of bullion in it, if desired) as needed..

Whether you're looking for a beautiful roasting joint, a succulent steak or new ways with mince, check out our delicious beef recipes full of family favourites. However, this doesn't suit everyone and some of our most popular recipes are bone-free and much easier to carve. Find recipe favourites including roast beef, beef stroganoff, beef stew and beef Wellington as well as new recipe ideas for mince, corned beef and stewing steak. Taken from the back of the loin, it can also be cooked off the bone by rolling it into a sirloin joint. Beef on the bone is great as the bone acts as a conductor of heat and gives the roast extra flavour.

source: cookpad.com