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Add water and beef base into a large container and stir until the beef base is dissolved. Reserve beef broth for later use.
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Coat the bottom of a large heavy bottomed stock pot with oil and place over high heat until the oil starts to smoke. Working in batches, brown each side of the meat, about 5 minutes each side. Place the meat on a tray and reserve for later use.
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Add onions to the pot and sweat for 3 to 4 minutes. Add garlic and sauté for 1 to 2 minutes. Add carrots, celery, mushrooms, and tomato paste and cook for 5 to 10 minutes until the vegetable mixture starts to brown. Deglaze the pot with red wine and cook for another 5 minutes.
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Add tomatoes, 8 cups of broth, and bay leaves. Carefully add the short ribs back into the pot (arrange the meat so it is submerged in the liquid). Bring the liquid to a simmer and cover. Simmer for about 2 ½ hours, every 30 minutes or so agitate the mixture to prevent burning. Add barley and the remaining 4 cups of broth into the pot and continue to simmer for another 30 minutes.
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After 3 hours of simmering, remove the meat and place on a cutting board. Shred the beef into large chunks and discard bones and any extra fat. Place the meat back into the pot. Stir in the kale and simmer for 1 to 2 minutes or until the kale is softened. Test the soup for additional flavourings such as salt or pepper.
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Serve immediately, garnish with finely grated Parmesan, freshly cracked black pepper, parsley, and a nice slice of hearty bread.
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Enjoy!