Subj : Crockpot N.Y. Times - 29
To   : All
From : Dave Drum
Date : Fri Mar 29 2024 04:08 pm

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

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