- 2-3 lbs of beef short rib
- 1 qt (32oz) chicken stock
- 2 cups water
- 4-5 medium carrots, chopped
- 1/2 large yellow onion, diced
- 1 cup pearl barley (rinsed)
- 2 bay leaves
- 1/2 oz dried porcini mushrooms
- salt and black pepper, to taste
- 2 tsp apple cider vinegar
Add everything except the vinegar to the slow cooker and cook on low for 6-8 hrs.
After it is done cooking, add the vinegar, serve, and enjoy.
You can substitute with beef chuck or whatever stew meat you have on hand or at your local grocer. If you're using boneless, I recommend chopping it up into 1-2” cubes ahead of time. If you're using bone-in, you can pull the meat out when it is done cooking to shred it.
A slow cooked dish based on the NYT recipe, which was in turn inspired by the beef, leek and barley soup in Home Cooking by Laurie Colwin.
January 18
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cookbook.lol