This recipe is dedicated to the Irish, God bless them, because of all the nationalities I can think of, it is the romantic, passionate and generous Irish who most welcome the world to celebrate with them. There is hardly a person who does not take pleasure in the wearing of the green on St. Patrick’s Day, or thrill to the stirring wail of the bagpipes, or long to watch The Quiet Man just one more time. Doesn’t everyone want to be Irish, at least for one day of the year? I chose this recipe for St. Patrick’s Day because barley is a much appreciated staple on the Irish table.
This recipe came about because I have long loved beef and barley soup but wished I could have more of the barley and less of the liquid. One day I discovered that
I like to begin preparations the night before to make it easier to skim all the fat from the stock.
|beef marrow bones*||•|
|short ribs, trimmed of excess fat||•|
|beef broth (preferably College Inn)†|
|dried porcini mushrooms, rinsed under cold running water||•|
|fresh mushrooms, sliced|
|fresh parsley preferably flat-leafed, minced|
*Ask the butcher for hollow shinbones, as they have the most marrow.
† Or use
To remove the marrow from the bones, run a skewer around the marrow to release it and push it out in one piece. Discard the bones. Place the marrow in a bowl of lightly salted cold water and refrigerate overnight to remove the blood.
In a large heavy casserole, place the short ribs, beef broth, dried mushrooms, black peppercorns and bay leaf. Bring to a boil and simmer, covered, for 1 hour. Cool for 1 hour. Remove the meat, mushrooms, peppercorns and bay leaf; discard the peppercorns and bay leaf and allow the beef, mushrooms and broth to cool. Refrigerate overnight.
Remove and discard the solid layer of congealed fat from the top of the broth. Remove the meat from the bones and add the bones to the broth. Bring the broth to a boil and boil until reduced to
Meanwhile, cut the meat into large cubes. Chop the porcini into
In a large heavy casserole, melt the butter. Add the onions, sprinkle with the pinch of sugar and sauté until lightly browned. Add the sliced fresh mushrooms and cook, covered, for 3 minutes. Uncover and continue cooking until the mushrooms are lightly browned, about 5 minutes. Add the barley and sauté for 2 to 3 minutes, stirring often. Add the reserved porcini mushrooms, beef cubes and
Meanwhile drain the marrow and cut it into
When ready to serve, top the beef and barley with the nublets of poached marrow and sprinkle with the minced parsley.
© 1992 Rose Levy Beranbaum. All rights reserved.