One-Pot Beef en Cocotte with Creamy Mushroom Barley and Salsa Verde
By America's Test KitchenPublished on September 11, 2020
Time
1½ hours
Yield
Serves 6
Ingredients
Beef
1 (3- to 4-pound) boneless top sirloin roast, trimmed and tied once around middleSalt and pepper 3 tablespoons vegetable oil 8 ounces white mushrooms, trimmed and sliced thin1¼ cups pearl barley, rinsed1 onion, chopped½ ounce dried porcini mushrooms, rinsed and minced3 garlic cloves, minced1 tablespoon tomato paste 1 teaspoon minced fresh thyme or ¼ teaspoon dried3 tablespoons cognac 2 cups beef broth 1 cup chicken broth 1 cup water 1 ounce Parmesan cheese, grated (½ cup)Salsa Verde
5 tablespoons extra-virgin olive oil ¼ cup minced fresh parsley 2 teaspoons sherry vinegar 1 garlic clove, mincedSalt and pepperBefore You Begin
To keep the barley from becoming greasy, trim the beef well. You will need a Dutch oven with a tight-fitting lid for this recipe.
Instructions
- Adjust oven rack to lowest position and heat oven to 250 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add beef and brown on all sides, 7 to 10 minutes; transfer to plate.
- Add remaining 1 tablespoon oil, white mushrooms, barley, onion, and porcini mushrooms to now-empty pot and cook over medium heat until onion is softened, 5 to 7 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in cognac, scraping up any browned bits, and cook until almost completely evaporated, about 30 seconds. Stir in broths and water and bring to simmer.
- Off heat, add browned beef and any accumulated juices. Place large sheet of aluminum foil over pot and press to seal, then cover tightly with lid. Transfer pot to oven and cook until roast registers 120 degrees (for medium-rare), 60 to 80 minutes.
- Remove pot from oven. Transfer beef to carving board, tent loosely with foil, and let rest 20 minutes. (If barley is underdone, continue to cook over medium heat, adding additional water as needed, until tender.) Stir Parmesan into barley mixture and cook over medium heat until creamy, 1 to 2 minutes. Season with salt and pepper to taste, and cover to keep warm.
- Whisk all ingredients together in bowl and season with salt and pepper to taste. Remove twine from beef and slice against grain into ¼-inch-thick slices. Serve beef with barley and sauce.
for the beef
for the salsa verde
Time
1½ hoursYield
Serves 6Ingredients
Beef
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)
Salsa Verde
5 tablespoons extra-virgin olive oil
¼ cup minced fresh parsley
2 teaspoons sherry vinegar
1 garlic clove, minced
Salt and pepper
Ingredients
Beef
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)
Salsa Verde
5 tablespoons extra-virgin olive oil
¼ cup minced fresh parsley
2 teaspoons sherry vinegar
1 garlic clove, minced
Salt and pepper
Ingredients
Beef
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)
Salsa Verde
5 tablespoons extra-virgin olive oil
¼ cup minced fresh parsley
2 teaspoons sherry vinegar
1 garlic clove, minced
Salt and pepper
Why This Recipe Works
While a beef roast would typically reach medium-rare in far less time than that needed to cook barley, the barley provided insulation that brought the beef’s cooking time into closer alignment with its own. This dish warranted luxurious flavors, so we incorporated porcini mushrooms, cognac for deglazing, and Parmesan to enrich the creamy barley. To cut the richness, we made a bright sauce inspired by chimichurri, the perfect accent to our elegant one-pot supper.
Before You Begin
To keep the barley from becoming greasy, trim the beef well. You will need a Dutch oven with a tight-fitting lid for this recipe.
Instructions
- Adjust oven rack to lowest position and heat oven to 250 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add beef and brown on all sides, 7 to 10 minutes; transfer to plate.
- Add remaining 1 tablespoon oil, white mushrooms, barley, onion, and porcini mushrooms to now-empty pot and cook over medium heat until onion is softened, 5 to 7 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in cognac, scraping up any browned bits, and cook until almost completely evaporated, about 30 seconds. Stir in broths and water and bring to simmer.
- Off heat, add browned beef and any accumulated juices. Place large sheet of aluminum foil over pot and press to seal, then cover tightly with lid. Transfer pot to oven and cook until roast registers 120 degrees (for medium-rare), 60 to 80 minutes.
- Remove pot from oven. Transfer beef to carving board, tent loosely with foil, and let rest 20 minutes. (If barley is underdone, continue to cook over medium heat, adding additional water as needed, until tender.) Stir Parmesan into barley mixture and cook over medium heat until creamy, 1 to 2 minutes. Season with salt and pepper to taste, and cover to keep warm.
- Whisk all ingredients together in bowl and season with salt and pepper to taste. Remove twine from beef and slice against grain into ¼-inch-thick slices. Serve beef with barley and sauce.
for the beef
for the salsa verde
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