Now, let's begin.
Do you remember my plans for the left over braising liquid from the ribs I made last week?
They were wildly successful.
I needed some extra liquid for the barley to absorb as it cooked so I added 2 cups of water and a can of chicken broth to the four-ish cups of left over fabulousness I had in the fridge.
Then I dumped in the barley (about half a cup) and let it all simmer until the barley was tender. (20-30 minutes)
Meanwhile, I made some mashed potatoes to submerge in the beefy barley glory.
Yum.
I ate it for dinner. I ate it for lunch. I ate it for dinner again, and I never got tired of it.
I should make more ribs so I can have more soup.
By the way, I substituted beef stock for the wine in P-dub's recipe.
1 comment:
ok i need you to be more specific on this one.. I made the ribs for dinner tonight... I had to triple it because there was so many people comin for dinner so I have a ton of the liquid gold.. so now what?? shat so I do with it to make the soup?? email me on facebook or something. thanks!!
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