Beef en Cocotte with Creamy Mushroom Barley and Salsa Verde

5 steps

Prep:15minCook:1h 15min

Updated at: Thu, 17 Aug 2023 14:08:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories858.6 kcal (43%)

Total Fat50.9 g (73%)

Carbs38 g (15%)

Sugars2.3 g (3%)

Protein56.6 g (113%)

Sodium671.8 mg (34%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 poundtop sirloin

boneless, trimmed, and tied once around the middle

3 tablespoonsvegetable oil

8 ounceswhite mushrooms

sliced thin

1 ¼ cupspearl barley

rinsed

1onion

chopped

0.5 ouncedried porcini mushrooms

rinsed and minced

3cloves garlic

minced

1 tablespoontomato paste

¼ teaspoondried thyme

3 tablespoonscognac

2 cupsbeef broth

1 cupchicken broth

1 cupwater

½ cupgrated parmesan

For the Salsa Verde

5 tablespoonsextra-virgin olive oil

0.25fresh parsley

minced

2 teaspoonssherry vinegar

1clove garlic

minced

Instructions

Step 1

For the beef, adjust oven rack to lowest position and heat 250F. Season beef with salt and pepper. Heat 2 tablespoons of oil in Dutch oven and brown beef on all sides, 7-10 minutes. Transfer to plate.

Step 2

Add 1 tablespoon of oil, onion, mushrooms, barley over medium heat until onion is softened, 5-7 minutes. Stir in garlic, tomato paste, and thyme until fragrant, 30 seconds. Deglaze with cognac and reduce, about 30 seconds. Stir in broths and water and bring to simmer.

Step 3

Add beef and juice back to pot. Cover tightly with foil and place lid to seal. Cook in oven until beef is 120F, about 60-80 minutes.

Step 4

Transfer beef to carving boars, tent loosely with foil, let rest for 20 minutes. Cook barley as needed over medium, adding water as necessary. Stir in Parmesan until creamy, 1-2 minutes. Salt and pepper to taste.

Step 5

For salsa verde, whisk together all ingredients.