Braised Beef With Barley Recipes

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

BRAISED BEEF WITH BARLEY

Steps:

• In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender. , Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender. , Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.

BRAISED BEEF WITH BARLEY

Steps:

• In a soup pot over medium heat, heat oil until hot. Sprinkle roast with salt and pepper.
• Sear 4 to 6 minutes, browning on all sides. Remove roast to a platter.
• Add onion and garlic to pot. Sauté 5 to 7 minutes or until onion is lightly browned. Add broth, tarragon, and bay leaf, then return roast to pot and bring to a boil.
• Reduce heat to low, cover tightly, and simmer 1-1/2 hours. Stir in barley and mushrooms, cover, and cook 15 minutes or until barley is tender.
• Remove roast from pot and keep warm. Remove and discard bay leaf then add peas and sour cream to barley mixture, stirring constantly over low heat just until heated through. Carve roast and serve with barley mixture.

SLOW-COOKER BEEF AND BARLEY

Steps:

• Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
• Photograph by Antonis Achilleos

BRAISED BEEF WITH MUSHROOM-BARLEY RISOTTO

Steps:

• Heat 2 tsp. oil in Dutch oven or large deep skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. Remove meat from pan; sprinkle with pepper. Add remaining oil, mushrooms and onions to pan; cook 5 min. Stir in broth, barley and 2 Tbsp. tarragon. Bring to boil.
• Return meat to pan; cover. Simmer on medium-low heat 2 hours or until meat is tender. Transfer meat to cutting board; cover to keep warm.
• Stir sour cream, cheese and remaining tarragon into barley mixture in pan. Cut meat into thin slices. Serve with barley mixture.

BRAISED BEEF WITH BARLEY

Steps:

• In a dutch oven over medium heat, brown roast in oil.
• Remove roast and set aside.
• Drain, reserving 1 Tbsp of drippings.
• Saute onion, mushrooms and garlic in drippings until tender.
• Return roast to pan.
• Add broth, bay leaf, salt and pepper; bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 hours.
• Add barley.
• Cover and simmer for 45 minutes or until meat and barley are tender.
• Add peas; cover and simmer for 5 to 10 minutes or until peas are tender.
• Discard bay leaf.
• Set the roast and barley aside; keep warm.
• If desired, add sour cream to pan juices; stir until heated through.
• Slice roast; serve with barley and gravy.

BEER-BRAISED BEEF CHEEK, PEARL BARLEY RISOTTO, MALTED ONIONS & ALE SAUCE

Steps:

• Put the beef cheeks in a dish, cover with the ale and add the garlic, thyme and bay leaf, then leave to marinate for at least 6 hrs - or overnight.
• Heat oven to 140C/120C fan/gas 1. Strain off the cheeks and transfer the marinating liquid, garlic and herbs to a large flameproof casserole dish and bring to the boil. In a frying pan, brown the beef cheeks in a little oil until caramelised on both sides. Add the cheeks to the casserole dish with the marinade and pour in enough beef stock to cover. Bring to the boil, cover, then braise in the oven for 4 hrs until the cheeks are very tender. Every so often, skim off any fat from the surface to keep the stock clean.
• While the beef is in the oven, make the malted onions. Put the ale in a frying pan, add the whole onions, cover and simmer until the onions are tender, about 20 mins. Leave to cool completely, then remove the skin and slice the onions into sixths and set aside.
• Once the beef is cooked, remove the cheeks, herbs and garlic and set aside, then reduce the stock rapidly until it is syrupy. Return the cheeks to the pan and glaze with the sticky reduction, then keep warm until needed.
• Roughly 40 mins before you're ready to serve, make the risotto. Put the chicken stock in a large pan and bring it to the boil. Add the barley, then cook for 15 mins. Remove from the heat, strain, then tip the barley into a medium-sized pan.
• Place the garlic in a small pan with the double cream and bring to the boil. Simmer for 3 mins, then transfer to a food processor and blend until smooth. Set aside about 50ml of the garlic cream and pour the remainder over the barley. Keep warm over a low heat.
• Meanwhile, separate the layers of malted onions and finish by frying in a hot pan, with a little oil and butter, until golden.
• Just before serving, add the Parmesan and lemon juice to the barley risotto and salt, to taste. Spoon on to the centre of each plate, then slice the cheeks and arrange on top of the risotto. Place 3 malted onion wedges around the side and drizzle over the reduced ale stock.

BRAISED BEEF WITH GRAVY-LIKE SAUCE AND VEGETABLES

Steps:

• Start preheating the oven to 350F.
• If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.
• Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
• Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.
• Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
• Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
• Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly. If using, place the garlic bulbs cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.
• Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
• Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.

STOUT BRAISED SHORT RIBS WITH BARLEY

Steps:

• Set a large pot or Dutch oven over high heat. Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!). Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total. Work in batches so as to not overcrowd the pot. You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising. Remove the ribs and set aside.
• Add the carrots, celery and onions to the pot. Saute the vegetables until caramelized and wilted, 8 to 10 minutes. Add the garlic and toss to combine and heat through. Return the ribs to the pot and nestle in amongst the vegetables. Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes. Season lightly with salt and pepper, then stir and bring to a boil. Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours. Periodically skim any excess fat on the surface and discard.
• After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes. When done, remove the bay leaf, thyme and rosemary stems. Taste and season the braise with salt and pepper and serve.