Caribbean Beef Barley Soup With Vegetables

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb beef shank
• kosher salt & freshly ground black pepper
• 1 onion, chopped fine (i use a food processor)
• 2 garlic cloves, minced
• 1/2 teaspoon ground allspice
• 2 cloves
• 2 sprigs fresh thyme
• 1 pinch crushed red pepper flakes
• 1/4 cup dry red wine
• 2 cups chicken broth (or 2 cups water and 2 chicken bouillon cubes)
• 2 cups beef broth (or 2 cups water and 2 beef bouillon cubes)
• 2 cups water
• 1 carrot, diced
• 1 small potato, peeled and diced
• 1 cup fava beans, peeled and thawed (frozen)
• 1/4 cup pearl barley
• 1 tablespoon tomato paste
• 1 cup cabbage, shredded (red or green)
• green onion, chopped for garnish

Recipe

• 1 pressure cooker: heat oil, over medium heat, and brown beef shank well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
• 2 place onions and garlic in the pot and cook until softened, about 10 minutes; do not let brown (turn heat down if needed).
• 3 stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let evaporate a bit, about 2 minutes.
• 4 return meat and add both broths and water; close pressure cooker and cook until meat is tender, about 1 hour.
• 5 release pressure, uncover, add barley and fava beans; cover, cook medium low for 10 minutes.
• 6 release pressure, uncover, add potatoes, carrots, and cabbage; replace cover, cook until vegetables are tender, about 10 minutes more.
• 7 adjust seasoning (salt and pepper) and serve garnished with green onions.
• 8 dutch oven on stove top: heat oil, over medium heat, in a dutch oven and brown well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
• 9 add onions and garlic to the pot and cook until softened, about 10 minutes; do not let onions brown (turn heat down a little, if necessary).
• 10 stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let mostly evaporate, 2 minutes.
• 11 return meat to pot and add broths and water; cover, reduce heat to low and simmer until meat is tender, about 2 hours.
• 12 add fava beans and barley and simmer, covered, medium low until tender, about 30 minutes.
• 13 add potatoes, carrots, and cabbage, simmer, covered 10 to 15 minutes; adjust seasoning (salt and pepper).
• 14 serve garnished with green onions.
• 15 slow cooker: heat oil in a large skillet, over medium heat, and brown meat well on both sides, seasoning with salt and pepper, about 10 minutes; place in slow cooker.
• 16 add onions and garlic to skillet, cook until softened, about 10 minutes; do not let onions brown (reduce heat).
• 17 stir in allspice, thyme, and red pepper flakes; de-glaze with wine and let most of the wine evaporate.
• 18 add mixture to slow cooker along with both broths, water, and remaining ingredients, up to, but not including, the green onions.
• 19 cook on low 7 to 9 hours or high 5 to 6 hours; serve garnished with green onions.