Bussin’ Beef, Bean & Barley Soup

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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.

Prep Time2 12

Cook Time30

Total Time2 12 30

Course: Main Course

Cuisine: American

Keyword: beef, Comfort, comfort food, dinner, easy, family style, osso buco, soup, Winter

Servings: people

Author: Steve Johnson

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.”