Tibetan Barley Beer Beef Soup
This recipe is from a restaurant in lhasa, tibet.
Steps
Season the meat generously with salt and pepper.
Heat 2 tablespoons of the oil in a large soup pot over medium-high heat.
Brown the beef for about 4 minutes , or until it is seared on all sides , then remove it from the pot.
Heat the remaining 1 tablespoon of oil in the pot over medium heat and saut the carrot and onion for about 10 minutes , or until the onion turns slightly translucent.
Add the water , beer , soy sauce , and beef to the pot.
Bring to a boil , then decrease the heat and simmer gently , covered , for 1 1 / 2 hours.
Add the tomatoes with their juice , the barley , butter , and mushrooms to the pot and cook for an additional 30 minutes , or until the barley is tender.
Season with salt to taste and stir in the cilantro just before serving.
Ingredients
beef, salt & freshly ground black pepper, vegetable oil, carrot, onion, water, beer, soy sauce, diced tomatoes with juice, pearl barley, unsalted butter, button mushrooms, fresh cilantro