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Onion, Beef and Barley Soup

Dec 16, 2019

by Executive Chef Rachel Haggstrom

As we find ourselves cozied by the fire fending off winter's chill, nothing brings warmth and comfort on a cold winters day like soup and a bottle of JUSTIFICATION. The braised short rib and barley in this cool-weather soup pair nicely with the cedar and oak aromas present in this rich, red blend. For a savory garnish we use a delicious Challerhocker cheese – an aged, earthy alpine-style cheese with lovely salt crystals which complement the silky tannins of the elegant 2016 JUSTIFICATION. Enjoy this hearty soup by an open fire while sipping on JUSTIFICATION and you will find yourself in your own piece of heaven, wishing winter would linger just a bit longer.

 

Onion, Beef & Barley Soup

Executive Chef Rachel Haggstrom

Pairing Suggestion: 2016 JUSTIFICATION

Ingredients:                           

6 cups             Braising Jus (Veal or Beef Stock)                             

4 onions          Yellow Onion (julienne)                                  

4T                    Garlic (minced)                                   

1 ¼ cup          Cooked Barley (1/4 cup uncooked)   

1 bunch          Thyme (tied together)            

1 cup               Braised short rib meat (shredded)                 

1tt                    Salt     

           

Garnishes:                            

2 ea                 Multigrain baguette crouton, sliced round (toasted)              

3 oz                 Challerhocker (or your favorite Swiss) cheese (sliced)                                   

1 oz                 Parmesan cheese (shredded or shaved)                              

                                   

Preparation:                                                  

1          In a large pot over medium heat sauté onions and garlic until caramelized and golden brown         

2          Add braising jus (stock), thyme, barley, and beef to pot and bring to a simmer (10-20 min)

3          Season to taste with salt                               

Garnish:                    

1          Place soup into small single serve Cast Iron or heat resilient bowls. Top with 2 croutons, Challerhocker and Parmesan cheeses. Place the oven on broil, melt the cheese, remove and serve.             

*Soup can be stored refrigerated for several days until ready to reheat.         

 

  

Category Winter

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