Flanken Beef Short Ribs, Barley Mushroom Soup and Rye Bread

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion (finely chopped)
• 2 medium carrots (diced)
• 2 stalks celery stalks (diced)
• 450 g cremini mushrooms (sliced)
• 4 cloves garlic (minced)
• 1 tsp dried thyme
• 1 cup pearl barley (rinsed well)
• 6 cups vegetable broth (low-sodium)
• 1 tbsp soy sauce (use tamari for gluten-free)
• 1 leaf bay leaf
• 1 tsp salt (adjust to taste)
• 0.5 tsp black pepper (freshly ground)
• 0.25 cup fresh parsley (chopped)

Instructions

1. 1

   Sauté Aromatics

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped onion, carrots, and celery (the mirepoix). Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent.
2. 2

   Brown the Mushrooms

   • Increase the heat to medium-high. Add the sliced mushrooms to the pot. To achieve a good sear, spread them in a single layer and let them cook undisturbed for 3-4 minutes until the bottoms are golden brown.
   • Stir the mushrooms and continue to cook for another 5-7 minutes, until they have released their moisture and are well-browned all over.
   • Add the minced garlic and dried thyme, and cook for 1 minute more until fragrant, stirring constantly to prevent the garlic from burning.
3. 3

   Simmer the Soup

   • Pour in the vegetable broth, soy sauce, and add the rinsed pearl barley and the bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pot.
   • Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 40-45 minutes, or until the barley is tender and has a pleasant chewy texture.

Ingredients

• 1.25 cup Water, warm (Around 105-115°F or 40-46°C)
• 2.25 tsp Active Dry Yeast (One 1/4-ounce packet)
• 2 tbsp Molasses
• 1.5 cup Rye Flour
• 2.5 cup Bread Flour (Plus more for dusting)
• 2 tbsp Caraway Seeds
• 1.5 tsp Salt
• 2 tbsp Vegetable Oil (Plus more for greasing the bowl)
• 1 tbsp Cornmeal (For dusting the baking sheet)

Instructions

1. 1

   Activate the Yeast (5-10 minutes)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, molasses, and active dry yeast.
   • Stir gently to dissolve and let the mixture stand for 5-10 minutes. It's ready when it becomes foamy and smells fragrant, indicating the yeast is active.
2. 2

   Mix the Dough (5 minutes)

   • Add the rye flour, bread flour, caraway seeds, salt, and vegetable oil to the yeast mixture.
   • Using a dough hook on low speed, mix until a shaggy, sticky dough forms. If mixing by hand, use a sturdy wooden spoon or spatula to bring the ingredients together.
3. 3

   Knead the Dough (8-10 minutes)

   • Increase the mixer speed to medium-low and knead for 6-8 minutes. The dough will become smoother and more elastic but will remain tacky.
   • If kneading by hand, turn the dough onto a lightly floured surface. Knead for 8-10 minutes. Use a bench scraper to help manage the sticky dough, and avoid adding too much extra flour.
4. 4

   First Rise (60-90 minutes)

   • Form the dough into a ball. Lightly oil a clean large bowl and place the dough inside, turning it over to coat the top with oil.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free spot for 60 to 90 minutes, or until it has doubled in volume.
5. 5

   Shape and Second Rise (45-60 minutes)

   • Gently deflate the risen dough and turn it out onto a lightly floured surface.
   • Shape the dough into a round (boule) or oval (bâtard) loaf. Ensure the surface is taut by tucking the edges underneath.
   • Place the shaped loaf on a baking sheet lined with parchment paper and dusted with cornmeal.
   • Loosely cover with greased plastic wrap and let it rise for another 45 to 60 minutes, until it's visibly puffy and doesn't spring back immediately when poked.
6. 6

   Preheat Oven and Prepare for Baking (15 minutes)

   • About 20 minutes before baking, arrange a rack in the center of the oven and preheat to 375°F (190°C).
   • For a crispier crust, place a metal pan on the bottom rack to heat up with the oven.
   • Just before baking, use a sharp knife or a bread lame to make two or three 1/2-inch deep slashes across the top of the loaf. This allows steam to escape and the bread to expand evenly.
7. 7

   Bake the Bread (30-35 minutes)

   • Carefully pour 1 cup of hot water into the preheated metal pan on the bottom rack to create steam. Immediately place the bread on the center rack.
   • Bake for 30-35 minutes, until the crust is a deep golden-brown and the loaf sounds hollow when tapped on the bottom.
   • For a precise check, the internal temperature should register 190-200°F (88-93°C) on an instant-read thermometer.
8. 8

   Cool Completely (2 hours)

   • Transfer the hot loaf from the baking sheet to a wire rack to cool.
   • Allow the bread to cool completely, for at least 2 hours, before slicing. This is crucial as the internal structure needs to set; slicing while warm can result in a gummy texture.