Salivating as I read this recipe: Short Rib and Barley Stew from the excellent Serious Eats website
Got some chuck roast that I sous-vide'd for 24 hours two days ago for a pot roast - still have a couple pounds left.
What with the cold rainy weather, it will be a perfect dinner.
Got the barley soaking in some stock. I like to do an overnight soak rather than an extended cooking time.
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