Wild Mushroom Barley Soup With Flanken (Beef Short Ribs)

Recipe Ingredients

1 oz	28g	Dried porcini mushrooms
3		Water
1 tablespoon	15ml	Canola oil
3 lbs	1362g / 48oz	Short ribs or flanken
1 lb	454g / 16oz	Spanish onion - chopped (large)
6		Garlic cloves
6 oz	170g	Oyster mushrooms - cut small bouquets
1/2 lb	227g / 8oz	Shiitakes - stemmed
3 oz	85g	Enokis - (to 3 1/2)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Barley - cooked in stock
		Horseradish Mustard Sauce
1		Serrano or jalapeño
1/4 cup	59ml	Prepared horseradish
1/4 cup	59ml	Dijon mustard

Recipe Instructions

Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.

In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.

On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.

Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.

To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.

For the Mustard-Horseradish Sauce: Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.

This recipe yields 4 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B47) - from the TV FOOD NETWORK

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