Beef Barley Soup

• 2 lb. beef brisket
• 4 qt. water
• 2 to 4 bouillon beef cubes
• 1 Tbsp. salt
• 2 onions, chopped
• 2 diced carrots
• 2 diced celery stalks
• 1/2 c. parsley flakes
• 1 c. barley
• 1 tsp. pepper
• 2 tsp. salt

1. Butcher may cut brisket if it is too large.
2. Place meat, water, cubes, 1 tablespoon salt, onions, carrots, celery and parsley into kettle; bring to a boil.
3. Remove scum, if desired.
4. Cover and simmer 4 hours or all day, if desired.
5. Cool overnight and remove congealed fat.
6. Bring to a boil again.
7. Add barley, pepper and 2 teaspoons salt.
8. Remove brisket; dice meat and return to soup. Simmer.
9. Serve with French or garlic bread and tossed salad.
10. A hearty winter meal.

beef brisket, water, bouillon beef cubes, salt, onions, carrots, celery stalks, parsley flakes, barley, pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901692 (may not work)