The food lab better home cooking through science ( PDFDrive ) 219
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shortribs),
•lastsfordaysandgetsbetterwithtime,
•soothesthesoulorwarmsthecocklesofyourheart,or,if
you’rereallylucky,bothatthesametime,and
•tastesreally,reallygood.
Themethodisprettystraightforward:searthemeattoadd
a bit of flavor, sauté the vegetables, and then simmer the
whole thing down with a bit of Marmite, soy sauce, and
tomatopasteaddedforthatumamikick.
Throughout the winter months, there are usually a few
leaves of kale kicking around my fridge, since they make
suchagreatsalad(justmarinateinoliveoilandvinegarfor
a couple of hours—it stays crisp for days even after
dressing! Seehere),andtheygoalongwayinmakingthis
steweventastierandheartier.Ifyoupreferbeefandbarley
souptostew,justaddsomemorestockattheendtothinit
tothedesiredconsistency.
BEEFANDBARLEY
STEW
SERVES4TO6
2poundsbonelessbeefshortribs,cutinto1-inchchunks
Koshersaltandfreshlygroundblackpepper
2tablespoonscanolaoil
2mediumcarrots,peeled,splitinhalflengthwise,and
slicedinto½-inchpieces(about1cup)
2mediumstalkscelery,splitinhalflengthwise,andsliced
into½-inchpieces(about1cup)
1largeonion,finelydiced(about1½cups)
½teaspoonMarmite
1teaspoonsoysauce
2mediumclovesgarlic,mincedorgratedona
Microplane(about2teaspoons)
1tablespoontomatopaste
4cupshomemadeorlow-sodiumcannedchickenstock
One14½-ouncecanwholetomatoes,drainedandroughly
chopped
1cuppearlbarley
2bayleaves
4cupslooselypackedroughlytornkaleleaves
1.Tosstheshortribsinalargebowlwithsaltandpepperto
coat. Heat the oil in a Dutch oven over high heat until
