Dinner Tonight - Mushroom Barley Soup with Flanken

For dinner tonight I made a heart mushroom barley soup with flanken. Its a one pot meal with the meat and carbs and all. Just add a big crunchy baguette and a side salad and you have a complete meal. I also started my Shavuot cooking. Well not really cooking, but baking is underway. I made Mini Cheese Babkas, Praline Cheesecake and Coffee slush drink. Enjoy!

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• 3 cups boiling-hot water plus 8 cups cold water
• 1 pound cross-cut beef short ribs or flanken
• 2 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 large onion, chopped (2 cups)
• 2 carrots, cut into 1/4-inch dice
• 2 celery ribs, cut into 1/4-inch dice
• 1/2 pound fresh cremini mushrooms, trimmed and quartered
• 2 tablespoons vegetable oil
• 1/2 cup pearl barley
• 1/4 cup chopped fresh dill

preparation

Bring ribs, salt, pepper, and water to a boil in a 6- to 8-quart pot, then reduce heat and simmer, partially covered, skimming foam, until meat is just tender, about 1 hour. Transfer ribs with a slotted spoon to a cutting board to cool, reserving broth.

While meat simmers, cook onion, carrots, celery, and creminis in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 15 to 20 minutes. Stir in barley and cook, stirring, 1 minute.

Discard bones, fat, and gristle from meat,

Praline Cheese Cake

Mini Cheese Babkas