One-Pot Beef en Cocotte with Creamy Mushroom Barley and Salsa Verde

Name: One-Pot Beef en Cocotte with Creamy Mushroom Barley and Salsa Verde
Yield: Serves 6
Ingredients: 1 (3- to 4-pound) boneless, top sirloin roast, trimmed and tied once around middle; , Salt and pepper; 3 tablespoons, vegetable oil; 8 ounces, white mushrooms, trimmed and sliced thin; 1¼ cups, pearl barley, rinsed; 1 , onion, chopped; ½ ounce, dried porcini mushrooms, rinsed and minced; 3 , garlic cloves, minced; 1 tablespoon, tomato paste; 1 teaspoon, minced fresh thyme or ¼ teaspoon dried; 3 tablespoons, cognac; 2 cups, beef broth; 1 cup, chicken broth; 1 cup, water; 1 ounce, Parmesan cheese, grated (½ cup); 5 tablespoons, extra-virgin olive oil; ¼ cup, minced fresh parsley; 2 teaspoons, sherry vinegar; 1 , garlic clove, minced; , Salt and pepper

Main Courses
Vegetables
Beef

Succulent beef cooked in a sealed Dutch oven was the basis for this recipe, but we wanted a creamy mushroom and barley side out of the same pot.

SERVES 6

TIME 1½ hours

One-Pot Beef en Cocotte with Creamy Mushroom Barley and Salsa Verde

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