Matador's beef and barley soup with romesco sauce - pressure cooker
Recipe by Belle1538
Soup
1 Tbs olive oil
2 medium red onions, chopped
1.5lbs lean stewing beef, 1 inch chunks
1 large green pepper, chopped
2 red peppers, chopped
1c whole barley, rinsed
4 cloves roasted garlic
2 Tbs chopped parsley, plus more for garnish
1 tsp dried rosemary
1 Tbs paprika
5 strips orange peel, 2 inches long
3 bay leaves
salt and pepper to taste
6oz hearty red wine
8c beef broth
1/4 raisins
1/4c brandy
Romesco Sauce
1/2 tsp hot pepper flakes
2 dried ancho chiles, soaked in 1c hot water
1/2 can tomato paste
3oz almonds, toasted and ground, plus 4 Tbs sliced almonds for garnish
1 Tbs olive oil
salt and pepper to taste
Prep. Time → 15 min
Cook Time → 20 min
1. To make soup: Add oil to a 6qt or larger pressure cooker
2. Saute onions until soft
3. Add beef and brown all sides
4. Add one of red peppers and barley to soup
5. Stir over medium heat for 2 minutes
6. Add remaining ingredients EXCEPT the one remaining red pepper, the raisins, the brandy, and parsley garnish
7. Close lid and bring to high pressure
8. Lower heat on stove and cook for 15 minutes
9. Let pressure cool down naturally and open the lid
10. Discard orange peel
11. Meat and barley should be very tender
12. If desired, add 1/2c more liquid and return to cook on high pressure another 5 minutes, releasing via cold-water release
13. To make Romesco: Add pepper to chilies in a blender
14. Soften 2 minutes in a small amount of water
15. Add remaining ingredients, including the water the ancho chilies were soaking in
16. Puree, adding additional water, until smooth
17. Keep warm; Use as needed. NOTE: For a milder sauce, omit hot pepper flakes
18. Stir a spoonful or more of hte sauce into each bowl
19. Add soup while hot and garnish with parsley, red peppers, and almonds
main courses January 03, 2014 16:20
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