4.8 Stars by Over Reviewers
Prep Time:
Cook Time:
Total Time:
Yields:
Serves: 6
Conversion Chart: Here >>
Chef's Notes: Tips:
Ingredients:
16 oz. short rib steak no bones, cut into bite size pieces about ¼ of an inch
½ tsp. freshly ground pepper
3 tbsp. extra-virgin Bertolli olive oil or any other oil with strong olive flavor
1.5 small diced red onion
2 small diced stalk of celery
1 small diced carrot
3 garlic cloves minced
3 tbsps. tomato paste
1 tbsp. chopped fresh parsley
2 cup of precooked barley (just boil 1.5 cup of raw barley in plain water till soft)
1 cup vegetable broth
1 cup water
10 Basil leaf
Salt and pepper to taste
Procedure:
1. Season the meat with salt and pepper and caramelized it in a Dutch oven till brown.
2. Add all the hard vegetable plus the garlic and cook them till they start to get caramelized.
3. Add the tomato paste and stir the vegetables till they are all nice and coated.
4. Add barley, broth, water, and let cook on medium till the broth is reduced to half, add the parsley and
the Basil roughly chopped.
Restaurant:
Recipe Type: Authentic
Recipe Author: Chef Fabio Viviani
Original Photograph By: Miha Matei
Photograph Retouched By: Recipe Spy
Recipe Source: http://ciaoflorentina.com/wp-content/uploads/2012/01/issue2vol1.pdf
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