The food lab better home cooking through science ( PDFDrive ) 220
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smoking.Addthebeefandcook,withoutmovingit,until
wellbrownedonfirstside,about5minutes.Stirthebeef
and continue cooking, stirring occasionally, until
brownedallover,about10minutestotal;reducetheheat
ifthebottomofthepotbeginstoscorch.Returnthemeat
tothebowlandsetaside.
2.Returnthepottomedium-highheatandaddthecarrots,
celery, and onion. Cook, stirring frequently, until the
vegetables begin to brown, about 4 minutes. Add the
Marmite, soy sauce, garlic, and tomato paste and cook,
stirring,untilfragrant,about30seconds.
3. Add the stock and scrape up the browned bits from the
bottom of the pot with a wooden spoon. Add the
tomatoes,barley,andbayleaves,thenreturnthebeefto
the pot, increase the heat to high, and bring to a boil.
Reduce to the lowest possible heat and cover the pot,
leaving the lid slightly ajar. Cook, stirring occasionally,
until the beef is completely tender and the barley is
cookedthrough,about2hours.
4.Stirinthekaleandcook,stirringconstantly,untilwilted,
about 2 minutes. Season to taste with salt and pepper.
Serve,or,forbestflavor,coolandrefrigerateinasealed
containerforupto5daysbeforereheatingandserving.
WHERE’STHEBEEF(STOCK)?
Y
oumaybewonderingwhyIusechickenstockin
mybeefsoupratherthanbeefstock,andtheanswer
issimple:I’mlazy.Beefbonesarelargeandittakes
a long, long time to extract flavor and gelatin from
them (restaurants will keep them simmering on a
back burner all day). Chicken stock is quick, I
usually have it on hand, and it has a nice neutral
flavor that can easily pick up other flavors without
overwhelming them.A beef stew made with chicken
stock as the base will still be plenty beefy once it’s
donesimmering.
What about store-bought broth? On most
supermarket shelves, you’ll find chicken, beef, and
vegetable broth, all for about the same price. But
thatdoesn’tmakesense,doesit?Ifbeefbrothtakes
so much more effort—bigger bones, longer
extraction times, more expensive meat—how can
theysellitforthesamepriceaschickenbroth?
Here’s the secret: store-bought beef broth is not
reallybeefbroth.Thereisactuallyverylittlebeefin
canned beef broth. Just like other humans, food
manufacturers are lazy and concerned about their
bottomline.Ratherthanspendingalldaysimmering
veal or beef bones, they opt to use natural and
artificial flavorings. According to the USDA’s
labeling guidelines, beef or pork broth only has to
have a Moisture Protein Ratio (MPR) of 135.1 to 1
—that is, for every ounce of water, there is only
