Subj : Crockpot N.Y. Times - 29
To   : All
From : Dave Drum
Date : Fri Mar 29 2024 16:10:07

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Beef & Barley Soup
 Categories: Beef, Vegetables, Grains, Muxhrooms
      Yield: 7 servings
 
      2 lb Boneless chuck; in 1"
           - pieces
           +=OR=+
      2 lb (to 3 lb) bone-in beef short
           - ribs
      1 qt Chicken stock
      3 md Carrots; sliced 1/2"
      1 lg Yellow onion; chopped
    1/2 c  Pearl barley
      2    Fresh thyme sprigs
           +=OR=+
      2    Dried bay leaves
    1/2 oz Dried porcini; crushed or
           - chopped into small pieces
           Salt & black pepper
      2 ts Apple cider, white wine
           - vinegar or lemon juice;
           - more as needed
 
  In a 5 to 8 quart slow cooker, add the beef, stock,
  carrots, onion, barley, thyme, porcini, 2 teaspoons
  salt, 1 teaspoon black pepper and 2 cups water. Stir to
  combine, cover and cook on low until the meat shreds
  when pulled with two forks, 6 to 8 hours.
  
  If your soup has fat on the surface, skim it with a
  spoon. (The amount will vary, depending on your cut of
  meat.) Remove and discard the thyme. If using chuck,
  shred the meat using two forks right in the pot; if
  using short ribs, transfer to a cutting board and pull
  the meat away from the bones. Remove any excess fat and
  cartilage, then chop and shred the meat and return it to
  the slow cooker. Stir in the vinegar. If the flavors
  taste muted, add salt and vinegar. If it’s too mild, add
  more black pepper.
  
  TIP: Bone-in short ribs can be pricy but will create a
  richer broth than chuck. While 2 pounds of short ribs
  will still create a very savory broth, it will result in
  less meat in bowls.
  
  By: Ali Slagle
  
  Yield 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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