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- 2.5 pounds @thecedarmarket flanken cut into chunks
- 2 tbsp Kosher salt
- 1 tbsp freshly ground black pepper
- 2 tablespoons canola oil
- 2 cups mixed mushrooms (oyster, shiitake & cremini used here)
- 1 large yellow onion, finely diced
- 1 tbsp soy sauce
- 1 tbsp white miso paste
- 1 teaspoon tomato paste
- 4-6 cups veg or chicken broth (4 for thick 6 for soupier)
- 1 cup pearl barley
- 2 bay leaves
Recipe created for Cedar Market by: @Foodkidsandsleep
I refuse to admit that it’s getting colder and I need to wear something heavier than a sweater, I suppose that’s why I love fall soups. Nothing gets the chill out like a hot, hearty, and filling soup. Sometimes I’ll serve it with crusty bread and a salad, but to be honest I prefer it when my protein, strach, and vegetables are all in the same pot and I can just make one thing. This recipe definitely hits the spot.
Cooking Instructions
Cut flanken into chunks and separate meat from bones. Toss with salt and pepper.
Heat a Dutch oven on medium high heat and add oil then the beef. Sear on both sides for 3 minutes per side.
Remove the beef and add your mushrooms to the rendered beef fat and cook until they are soft. Add the onions and let those brown (around 5 more minutes). Add the miso, soy sauce, tomato paste and mix together. Let that caramelize together.
Add the broth, barley, and bay leaves. Then add the flanken back to the pot. Bring to a simmer and cook on low heat or in a 225℉ oven for 2 hours. If the soup is too thick add more broth.
Garnish the top with caramelized leeks and parsley.
Enjoy!
