One-Pot Beef en Cocotte with Creamy Mushroom Barley and Salsa Verde

Name: One-Pot Beef en Cocotte with Creamy Mushroom Barley and Salsa Verde
Yield: Serves 6
Ingredients: 1 (3- to 4-pound) boneless, top sirloin roast, trimmed and tied once around middle; , Salt and pepper; 3 tablespoons, vegetable oil; 8 ounces, white mushrooms, trimmed and sliced thin; 1¼ cups, pearl barley, rinsed; 1 , onion, chopped; ½ ounce, dried porcini mushrooms, rinsed and minced; 3 , garlic cloves, minced; 1 tablespoon, tomato paste; 1 teaspoon, minced fresh thyme or ¼ teaspoon dried; 3 tablespoons, cognac; 2 cups, beef broth; 1 cup, chicken broth; 1 cup, water; 1 ounce, Parmesan cheese, grated (½ cup); 5 tablespoons, extra-virgin olive oil; ¼ cup, minced fresh parsley; 2 teaspoons, sherry vinegar; 1 , garlic clove, minced; , Salt and pepper

1 comment

Main Courses

Vegetables

Beef

Succulent beef cooked in a sealed Dutch oven was the basis for this recipe, but we wanted a creamy mushroom and barley side out of the same pot.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES6

TIME1½ hours

One-Pot Beef en Cocotte with Creamy Mushroom Barley and Salsa Verde

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

While a beef roast would typically reach medium-rare in far less time than that needed to cook barley, the barley provided insulation that brought the beef’s cooking time into closer alignment with its own. This dish warranted luxurious fla...

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