BRAISED BEEF WITH BARLEY
I love the combination of beef and barley, so I was delighted when I saw this recipe in our newspaper. It's one dish I've served often.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 380 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 922mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 35g protein.
BRAISED BEEF WITH MUSHROOM-BARLEY RISOTTO
A long, slow simmer in a Dutch oven makes Braised Beef with Mushroom-Barley Risotto so tender. This braised beef recipe practically melts in your mouth.
Provided by My Food and Family
Categories Home
Time 2h35m
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 45 g
BRAISED BEEF WITH MUSHROOMS
This slow-cooked beef is so tender, it melts in your mouth. The ingredients have time to season the meat, and it's a delicious entree for two. -Pamela Boersma, Monument, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.
Nutrition Facts : Calories 361 calories, Fat 19g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 724mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
BEER-BRAISED BEEF CHEEK, PEARL BARLEY RISOTTO, MALTED ONIONS & ALE SAUCE
This hearty dish uses a thrifty cut of meat. Marinate, then slow cook for a tender finish and serve on a soft, creamy risotto
Provided by James Martin
Categories Main course
Time 4h25m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 920 calories, Fat 55 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 56 grams protein, Sodium 1 milligram of sodium
BRAISED BEEF WITH BARLEY
Make and share this Braised Beef With Barley recipe from Food.com.
Provided by Gingerbear
Categories Grains
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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BRAISED BEEF WITH MUSHROOMS & BARLEY
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Cuisine AmericanCategory EntréeServings 8Total Time 3 hrs
- Heat oil in stockpot over medium heat until hot. Brown beef Shoulder Roast Boneless; remove. Season with salt and pepper.
- Add mushrooms, onion and garlic to stockpot; cook and stir until onion is lightly browned. Add broth and bay leaf. Return roast; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours. Stir in barley; continue cooking, covered, 45 to 60 minutes or until roast is fork-tender and barley is fully cooked. Remove roast; keep warm. Discard bay leaf.
- Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve roast. Serve with barley.
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