Hearty Brisket & Barley Stew with Tomatillos

Hearty Brisket & Barley Stew with Tomatillos
Contributor

This easy-to-make stew is a favorite of mine when the temperature decides to drop in L.A. It’s a mash-up of my mother’s Jewish cooking and some Mexican influence that’s impossible to avoid around here.

At Picnic, we use all-natural Angus brisket from Aspen Ridge Farms in Colorado, but any fresh brisket will be just as delicious.

— Executive Chef Alex Resnick 

4
Servings
189
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  brisket, trimmed and cubed into medium-sized pieces
  • 1.5  Cups  pearl barley
  • tomatillos, husks removed and washed thoroughly
  • medium carrots
  • medium white onion
  • cloves minced garlic
  • 8  Cups  beef stock
  • 1/2  Tablespoon  ground cumin
  • 4  Tablespoons  sour cream
  • bunch cilantro
  • lime, cut into 8 wedges
  • Kosher salt and freshly ground black pepper, to taste

Directions

Peel and chop the onion and carrots into large chunks, then quarter the tomatillos.

Place all ingredients (except the sour cream and cilantro) into a slow-cooker.

Cook on the lowest setting for 6-8 hours while you’re busy doing other things. The brisket should be so tender it’s falling apart.

Serve with a nice dollop of sour cream, lime wedge, and cilantro.

Nutritional Facts

Total Fat
4g
6%
Sugar
19g
21%
Saturated Fat
2g
8%
Cholesterol
14mg
5%
Carbohydrate, by difference
28g
22%
Protein
11g
24%
Vitamin A, RAE
49µg
7%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
61mg
6%
Choline, total
33mg
8%
Fiber, total dietary
2g
8%
Folate, total
20µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
42mg
13%
Niacin
5mg
36%
Phosphorus, P
192mg
27%
Selenium, Se
8µg
15%
Sodium, Na
1034mg
69%
Water
557g
21%
Zinc, Zn
1mg
13%

Brisket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Brisket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.