leftover brisket and barley soup

We cling to the raft we are missing

By half what we wanted

But we escaped with the bones of an idol

Escaped with the belt and the title

But our land is gone

“The Bones of an Idol” by The New Pornographers

The brisket was the leftover part of the recipe…not the barley (referring to the title of this post). Now that I think about it, under what circumstances would someone have leftover barley? This soup was great with the leftover smoked brisket that I made.  Other hunks of grilled or barbecued beef could be substituted and would work great.

Ingredients:

4 cups water
1 sprig rosemary
3 sprigs thyme
1 teaspoon salt
½ teaspoon pepper
1 cup barley
3 tablespoons butter
8 oz. baby portabella mushroom, quartered
1 medium yellow onion, chopped
2 cloves of garlic chopped
1 pound leftover brisket
2 tablespoons flour
½ cup red wine
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
4 cups beef broth
4 cups water
1 15 oz. can diced tomatoes with Italian seasoning
½ cup chopped celery
½ cup chopped carrot
Salt, pepper, and hot sauce to taste

Directions:

1. Bring 4 cups of water to a boil in a medium saucepan add rosemary, thyme, salt and pepper, add barley boil for about 20 minutes or until all of the liquid has evaporated
2. Discard the thyme and rosemary sprigs, set barley
3. Meanwhile, in a large pot, heat butter over medium-high heat
4. Add mushrooms and onion cook until most the onions are transluscent
5. Add brisket cook until heated through
6. Add garlic, cook for about 30 seconds
7. Add flour and cook for about 2 minutes
8. Add wine, Worcestershire, and soy sauce, cook for about 2 minutes
9. Add beef broth, water, tomatoes, celery and carrots, cook until the vegetables are tender
10. Add barley and season with salt, pepper, and hot sauce

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