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Brisket and Barley Soup

10 servings

• 2 1/2 to 3 pounds beef brisket, cut into large pieces
• 6 cups beef stock
• 10 whole black peppercorns
• 2 cloves garlic, smashed
• 1 bay leaf
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 large white onion, cut into pieces
• 1/2 head cabbage, cut into small chunks
• 1/4 cup barley
• 3 (8-ounce) cans tomato sauce
• 3 1/4 cups dried kidney beans (cooked until tender) or 2 (15-ounce) cans kidney beans, rinsed and drained
• Kosher salt, to taste
• Freshly ground pepper, to taste

In a large pot, combine brisket and stock and bring to a boil, uncovered. As soup heats, make a bouquet garni: Bundle peppercorns, garlic and bay leaf in cheesecloth and tie with kitchen string. Add bouquet garni to pot, cover and simmer for 2 hours. Skim soup occasionally.

Remove bouquet garni. Add celery, carrots, onion, cabbage and barley. Add tomato sauce and simmer, covered, for 20 minutes. Add beans. Cover and simmer 10 more minutes. Remove beef from soup and shred with two forks. Return beef to pot. Add salt and pepper, if necessary, then serve.

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