Thursday, January 26, 2012

Unexpected, oh but welcomed

An early spring excites

Eyes that take in sight

That heady redolent glow

Nature is ready to grow

Packets sealed waiting to sow

The time has come to start to hoe

Short Rib and Barley Stew – yields 6 yields

2-pounds short ribs
2-large onions – peeled and sliced ¼-inch
5-garlic cloves – chopped
3-carrots – cut into 1-inch pieces
2-parsnips – cut into 1-inch pieces
½-pound mushrooms
1-ounce dried mushroom (such as porcini, chanterelle or morel)
¾-pound celery root – peeled and cut into 1-inch chunks
¼-cup roughly chopped Italian parsley
2-tablespoons fresh thyme leaves
1-tablespoon fresh sage leaves – roughly chopped
¾-cup hulled barley
Salt and freshly ground pepper to taste

Heat an eight to ten quart casserole pot over a high flame, and brown the short ribs on all sides. Once the ribs have browned add in the sliced onions, and cook until the onions just start to wilt. Then mix in the garlic, carrots, parsnips, mushroom (including dried), celery root, parsley, thyme and sage. Season with salt and pepper, and pour in 4-cups of water.

Bring to a boil and then reduce the temperature to medium-low and cover. Cook the stew for 2-hours. Then mix in the ¾-cups of barley, and return the lid, cooking for an additional hour. Correct the seasoning with salt and pepper.

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