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Brisket – gifted leftover scraps from the catering place I work on weekends.
Beans – heirloom cranberry beans from Rancho Gordo that my bro and sis bought me last Christmas.
Barley – bought at the fancy grocery store.
Together, with a few carrots, half an onion, and a stick of celery, they will make the ultimate stew for a cold, blustery, wintery day like today. Plus, I’m making the fourth B, Oma Bread, to go along side.
You don’t really need a recipe, that’s really it. Let the fat render out of some sliced brisket, saute half an onion, two carrots, and one stick of celery in it, add water, add beans that you soaked overnight. Let that hang out for an hour. Then add 1/2 a cup or 3/4 of a cup of barley. You can add more water if you want. Give it another hour. Warm your soul.
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