In this recipe the black garlic adds a refreshing sweetness to the broth balancing out the other rich and earthy components.
2 Quarts of good quality beef stock/broth
1 pound of stewing beef cut into ½” cubes (short rib, rump roast, tri-tip)
1 cup of red wine
½ cup of onion, minced
¼ cup of carrot, minced
¼ cup of celery, minced
10-12 Obis One black garlic cloves, minced
¼ cup of vegetable oil
¼ dark brown sugar
2 sprigs of thyme
1 bay leaf
er1 sprig of rosemary
1 bunch of parsley stems (reserve tops for garnish)
1 cup of pearled barley- gently rinsed in cold water
Salt and Pepp
Heat a 4 quart soup pot or Dutch oven over medium high heat with half of the vegetable oil; the oil should start to shimmer and move easily across the surface of the pot but not smoke. Season the beef cubes with ½ TBSP of salt and ¼ TBSP of pepper and seared in pot in 2 batches. Do not stir the beef for a least 1 minute to get a nice brown sear on the first side. Cook batches for 5 minutes each, adding the remainder of the oil for the 2nd batch, removing the beef after each sear and placing on a paper-towel lined dish.
After the beef has finished decrease the heat to medium and sauté the onion, carrot, celery with ½ TBSP of salt-stirring occasionally- until the onions are translucent. Add the black garlic and cook for 2 minutes until the black garlic becomes aromatic. Add the red wine and deglaze the pot, scraping the bottom clean of the brown bits. Let the red wine reduce by half. Once reduced add the beef stock, bring this mixture to a boil. Reduce the heat to low, add the barley, sugar, sachet and beef. Cook at a slight simmer for 1-1.5 hours, until the barley and beef are tender.
Sachet tip: If one does not have cheese cloth available to make the sachet; a clean and well rinsed square of old T-shirt is a great substitute.
I recommend making this soup a day ahead of time and allowing an over-night chill to meld the flavors, you’ll be thanking yourself. When ready to serve, garnish with some roughly chopped parsley.