Combine the barley and kidney beans in a large bowl and cover
with several inches of water.
Soak overnight in the fridge. In the morning, drain and set aside.
Preheat the oven to 375 F.
Heat 1 tablespoon of oil in a 4-quart Dutch oven over medium-high
Season the short ribs with salt and pepper, then add them to the
pot and brown on all sides — about 3 minutes per side.
Remove the ribs from the Dutch oven and set aside.
Add the salami to the pot and cook until brown, about 10 minutes.
Remove the salami and set aside.
Add the onions, celery, garlic, carrot and a small pinch of salt,
and cook, stirring occasionally, until the vegetables have softened
and are slightly browned, about 8 minutes.
Add the ketchup and continue to cook for 2-3 minutes until the
mixture starts to bubble.
Add the red wine and bring to the boil for 1-2 minutes to burn
off the alcohol.
Add the spices, bouillon cube, water, and stir to combine.
Return to the boil and add the beans, barley, short ribs, rosemary
and potatoes to the pot.
The liquid in the stew should be just covering the meat. Remove
excess liquid and add additional water as necessary.
Cover the stew with a lid and place in the oven for about 3 hours
or until the short ribs are fork tender.
Keep the lid on and let the stew cool in its liquid, then refrigerate
The following day, preheat the oven to 375 F.
Transfer the stew to a separate pot and simmer on the stove to
bring the mixture back to temperature.
Pour the warm stew back into the cold Dutch oven, sprinkle parsley
over top and drape a sheet of puff pastry over the sides of the
Crimp the dough around the edges of the pot and trim away any
Brush the top of the puff pastry with egg wash and sprinkle with
Place the stew in the oven and bake for 12-15 minutes until the
pastry is golden brown.
Let stand for 15 minutes and serve. Serves 4.
(Yehuda Sichel is the executive chef and partner of Abe Fisher)
you have a story or an issue you want us to cover, let us know -
in complete confidence - by contacting firstname.lastname@example.org,
0161-741 2631 or via Facebook