beef barley soup

[Chef]

Just putting this question out there, but may be a Joe Hell question, what cut of meat is best for a beef and barley soup. I also like it when it it diced into a 1/4 inch or so cube, what is the best method to get a dice of what cut of meat is recommended. Thanks

[Tex_77]

Well if it were me I’d go with chuck or cubed up smoked brisket.

[craigrice]

my grandmother always used the neck bones to start a batch of vegetable soup

[Joe Hell]

Tex_77 Yup! Go for something with a bit of marbling.

[Mark Moss]

Chef The leg shank bones make awesome beef barley soup I’ve done it several times turns out wonderful

[Chef]

Mark Moss Thanks, makes sense to help thicken and boost flavor.

[Chef]

Tex_77 I tried a smoked ribeye once, and I found the smoked flavor too overpowering for the soup. I love smoked meats, maybe with a little less smoke.

[TexLaw]

Chuck or brisket point are my favorites.

Split leg bones are awesome in a beef soup or stew, but I often roast them and make a stock, instead of just adding them to the pot. It’s a little more trouble, but it pays off.

[Daniel Cybulski]

I use ox tails. The flavor is fantastic.

[Mark Moss]

Yes ox tails are very good too I’ve used them several times to mix the shakes and the ox tails together awesome flavor

[calldoctoday]

Try pork roast with pearl barley, that is very good. Add a little Kale to the mix too.