Bussin’ Beef, Bean & Barley Soup
Osso Buco is a cut that can be difficult to find, but is one of the ultimate cuts for making an amazing pot of soup. Osso Buco is cut from the front shank of the beef, which carries a great deal of collage and just the right amount of bone marrow to create a collagen rich, delicious soup.
Equipment
- 4 quart Pot
Ingredients
- 2 lbs Nebraska Star Beef® Small Batch Osso Buco
- 1 tbsp Tallow
- 2 quarts Beef Stock OR "Better than Bouillon Beef" and 2 quarts Water
- 1/2 cup Dry Black Beans or one can black beans
- 1/2 cup Pearlized Barley
- 1 tsp Nebraska Star Beef® Signature® SPG Seasoning
Instructions
Osso Buco Prep
- Salt Osso Buco, up to 36 hours in advance, to dry brine.
Soup
- Preheat 4 quart pot and add tablespoon of tallow. When tallow is shimmering, add osso buco and sear both sides well.
- Remove seared osso buco and deglaze the bottom of the pot with beef stock. Replace the osso buco in the pot and add all remaining ingredients. Simmer until beans and barley are cooked. Take care to remove all bones prior to serving. (Bones are large and very easy to find)
- As YouTube Chef Max Miller would say, “serve it forth.”
Tried this recipe?Let us know how it was!