In a large stockpot over high heat, add the meat, barley, carrots, celery and leaves, onion, yuca, salt, pepper, and water – go by the guidelines of 3 pounds of chuck 3 quarts of water or enough to cover.
Bring to a boil then lower heat and simmer on low for about 1 ½ – 2 hours, stirring occasionally. Skim off any scum that forms on top.
Add more salt and pepper to your liking. Don’t be afraid to add salt. It brings out the flavor of the other ingredients and this is a big batch of soup.
If you used frozen yuca – which is what I always use, remove the large chunks of yuca and slice down the middle lengthwise into chunks. You’ll notice there may be a thick string when slicing the yuca. That is the root of the yuca. Lift that out and discard. Add the chunks back into soup. The yuca gives an incredible flavor and texture to this soup.
DON’T FORGET TO ADD THE LIME:
Slice the limes into 6 – 8 wedges each. Squeeze a wedge of lime over each serving and stir the juice in to brighten the soup. The lime is an important part of this soup.
Refrigerate any leftovers. This soup can last for days in the fridge. It can also be frozen to enjoy later.
Notes
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