[Intro music] Beef barley is a very beautiful soup. It's a healthy broth and it's easy. You need sort of a little bit of time to get all the vegetables, but it's a beautiful soup. Very easy to do. Very filling. Very nice. And the barley is great, good source of nutrition. And don't put too much barley because barley does expand by four times, so it doesn't need much, otherwise it will swell a lot and then it will take a lot of room in your soup. You will need a paysanne of celery, carrots, tomatoes, onions, diced beef. Here I'm using beef stew cut in about quarter-inch pieces, which is about one centimeter cubes. Fresh corn, also include one slice of beef shank. I like the beef shank because you have the bone and the marrow. And that will give some flavor and a little bit of fat to the stock. Water, freshly ground peppercorns, sea salt, little bit of hot sauce to spice it up, vegetable oil, little bit of butter. Then for the aromatic plants we're going to use bay leaves, dried basil, dried thyme, little bit of garlic that we are going to chop, barley, beautiful. Then a few peas. I'm going to keep them in the freezer and we'll put them at the last minute and a light beef stock. Let's finish cutting the beef. I'm going to cut it in quarter-inch cubes or one-centimeter cubes. [cutting sounds] Let's cook it. So let's heat a large pot on high heat. And we're going to melt the butter in there with about a tablespoon of oil. So we're going to cook the fat. You want to have the butter totally melted. And you want to have the fat sizzling a little bit. So now it's ready. It's started to smoke. You see the smoke here. Let's put everything in. It's really hot. I'm just going to move a little bit the meat just to have an even layer. And that's it. We'll let it cook. So what's going to happen is because we put a big amount of meat in a small amount of fat, the meat was cold because it was was from the fridge, so that cooled down the fat a little bit, so if you mix it up then it will continue to cool down the fat. And then what happens is just that the juices will run out of the meat and it will be just boiling. What we want is to color the meat in order to keep the juices intact and inside. So now it's been cooking a little bit. It's going to be time to stir it. So now I'm going to add the chopped onions in there. All the onions, there we go. Great. And we're going to mix that in order to cook the onions to remove the strong aromas of the onion. Mm, smells good. So now we're going to cook the meat with the onions for about a couple of minutes. In the meantime, I'm going to show you how to cut the carrots and the celery. Cut the carrot in slices. Then in sticks. There we go. Same thing here. That's pretty good. [cutting sounds] Position your finger very well in order not to hurt yourself, so fingertips away from the blade. Great. And now we are going to cut the celery. So for the celery I cut it in half. It's pretty large so cut it in half and then in half again. Okay. There we go. Great. [cutting sounds] I love celery. It's good. Let's add the vegetables to the meat. So let's add the carrots. All of them. The celery, the tomato. There we go. So mix well the vegetables together and now we're going to add the beef shank, the spices and the liquid. So let's chop the garlic. At home chop the garlic like so or you may use a garlic press. It's fine. What is important really is to remove the germ of the garlic because that would be too acidic and too strong. Right now everything is coming together slowly. All the vegetables start to cook and start to release a little bit of flavor. So we're going to add the spices, so the garlic, the bay leaves, the basil, the thyme. I'm going to season with salt. Okay, about a teaspoon, small teaspoon. Pepper, quite a bit. I love pepper. It's really good. Mix. And the shank. So we're going to add the liquid now on the top of the shank. Beef stock. Okay. And I'm going to put a little bit more water, like about two more cups. [running water] There we go. Actually that was more like three cups. And we're going to stir everything together to make sure nothing sticks on the bottom. Great color. Beautiful. I'm going to bring the temperature to a high heat because we want to boil it quickly. And then we're going to turn it down and let it simmer for a good hour. So the soup is boiling, so let's remove the lid. Excellent. I'm going to turn down the heat to medium. And I haven't put the hot sauce yet, so I'm going to put about a teaspoon of it. So, there we go. Great. So I'm going to simmer the soup for a good hour in order to cook the meat, and in the meantime, we're just going to finish grating the cobs to be ready for later. Let's wash the cob in order to remove all those fibers. There we go. [running water] So I like to cut that up a little bit. And then remove that. And then just cut slowly. And cut around. So you bring the knife up to the wooden part of the cob, which is here, and you just slice it up. Great. Same thing here. I love fresh corn. It's really good. It's milky. It's sweet. It will be very nice with the barley soup. So now the soup's been going for about half an hour here and we can see on the top quite a bit of skim, so we're going to take it off. For that I'm going to use a skimmer and I'm just going to pick it up. We are going to stir the soup and just make sure that the meat is totally covered by the liquid and let it cook. So here I'm de-greasing the soup for the third time. Great. Maybe a bit more here. And we're going to add the barley, the corn. And I'm going to mix everything together. And I'm going to add a little bit of liquid, like two more cups because it's really thick. So just a little more liquid. Excellent. And we're going to bring the temperature to a higher heat in order to boil it faster. And we're going to cook the barley now for about 20 minutes. Let's see if the barley is cooked before we finish the soup. So let me grab some barley. There we go. Mm, the barley has a little bit of resistance, which is great. So now we're going to add the peas. So I kept them in the freezer. So the peas are going to cook like almost instantly, within a minute or two. And we're going to remove the meat and we're going to fork the meat into small pieces. Remove the vegetables as you want those peas to be cooking. Okay. So now we're going to remove the meat from the membrane here and the fat. Separate it. Great. Perfect. And I'm going to cut the meat into small pieces. So the meat has cooked about an hour and a half and it's very soft. If it's still hard just put more water in the soup if it had evaporated and keep cooking. So remove all the membrane, fat away from the meat. Everything that could be some resistance. There we go. That's good. We're going to put it back in the soup with the rest of the ingredients. Taste, rectify the seasoning and serve. Let's do that. So give it a good stir. Look at the color. It's beautiful. I'm going to taste. Lot of flavor in there. It's very nice. Just a little bit more salt and pepper. So little bit of salt and pepper. Okay. Give it another stir. Excellent. And another spoon. Delicious. Beautiful. Let's plate it. Mix well the soup in order to have all the ingredients well combined. Don't serve the bay leaves, right. We put two, so you should find two. So don't use that. Nice. Beef Barley Soup. Bon Appetit.