|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
Wonderfully satisfying! Ox tails can be used, too. The best is leftover prime rib roast bones, with some meat left on, of course! Short ribs might work well, too.
How to make it:
- 1 pound or more of soup bones
- 2 quarts water to start
- 6 cloves garlic, minced
- 1 good sized onion, chopped
- sea salt, to taste
- 1-1/2 cup barley
- 1 cup carrots, optional
- fresh ground black peppercorns, optional
- Put your bones in large pot and cover with water.
- Bring to boil, then turn down to low, and simmer for three to four hours.
- Keep covered with water, may need to add some.
- Try to maintain at least a quart and a half.
- Then remove bones to cool.
- Add remaining ingredients and when cooled down, remove the meat off the bones.
- Bring to boil again, and then simmer for another hour or so.
- Can add more beef base or bouillon if your bones are not rich.
- Also, can add fresh ground black peppercorns if you are inclined.
- Let sit off heat for fifteen minutes to cool slightly and let flavors meld.
- Should serve four to six people.
- Serve with a crusty rye roll.