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Daniel Boulud’s Beer Marinated Pork Rack With a Barley-Mustard Crust


Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.                                              

This particulat recipe is taken from the ‘Daniel At Home’ section of  Chef Boulud’s latest cookbook, Daniel: My French Cuisine, which is comprised of four ‘menus’ of traditional, regional dishes Daniel loves to cook at home.


for the Barley-Mustard Crust (makes extra)

  • 1/4 Cup pearl barley
  • 1 Cup (240ml) Chicken Stock
  • Salt
  • 1/2 Cup (1 stick/112g) butter
  • 1 Cup (155g) Fine White Breadcrumbs
  • 2 Tablespoons (24g) mustard seeds (soaked in water overnight)
  • 1 Tablespoon (7g) mustard powder
  • 2 Tablespoons (30g) Dijon mustard
  • 2 Tablespoons 30g) grainy mustard
  • Freshly ground white pepper

For the Pork Rack

  • Salt
  • 3/4 Tablespoons (9g) brown sugar
  • 1 1/2 Tablespoon (19g) mustard seeds, soaked in water overnight
  • 3/4 Tablespoons (4.5g) cracked black peppercorns
  • 6 sprigs sage
  • 8 sprigs thyme
  • 4 bay leaves, torn
  • 8 cloves garlic, peeled and smashed
  • 1 (6-rib) pork rack (about 8lbs/3.6kg), Frenched and tied
  • 1 (12-ounce) bottle amber ale (such as Fischer’s Bière d’Alsace)
  • Freshly ground white pepper
  • 3 Tablespoons (45ml) canola oil
  • 3 Tablespoons tablespoons (42g) butter
  • 8 large green cabbage leaves, remaining head reserved for the
  • baeckeoffe (seen baeckeoffe recipe)
  • 1/4 Cup grated fresh horseradish


for the Barley-Mustard Crust (makes extra)

Preheat the oven to 325°F (163°C). Rinse the barley with cold water until it runs clear. Place in a medium ovenproof saucepan with the stock and 1/2 teaspoon (3g) salt. Bring to a simmer, cover, and bake for 35 minutes. Remove, rest for 10 minutes, and fluff with a fork. Transfer the barley to a tray, spread into a thin layer, and chill uncovered in the refrigerator.

In an electric mixer fitted with a paddle, mix the butter until creamy. Add the cooled barley, the breadcrumbs, mustard seeds, mustard powder, Dijon mustard, and grainy mustard and season with salt and pepper; mix just until combined. Scrape the butter onto a sheet of parchment paper, set another paper on top, and roll into a 1/8-inch (3mm) thick sheet. Refrigerate until firm, or for up to 3 days.

For the Pork Rack

In a large saucepan, simmer 2 1/4 cups (540ml) water with 2 1/4 tablespoons (40.5g) salt and the brown sugar until dissolved. Remove from the heat, add the mustard seeds, cracked peppercorns, and half of the sage, thyme, bay leaves, and garlic; allow to cool. Place the pork in a 2-gallon (7.5L) resealable bag and pour in the water–spice mixture and the beer.

Seal and marinate refrigerated for 48 hours, turning the pork 4 times.

Preheat the oven to 300°F (149°C). Remove the pork from the marinade, scrape off any herbs or spices stuck to the meat, and pat dry. Season on all sides with white pepper. If desired, wrap the bones with aluminum foil to prevent browning.

Heat the oil in a roasting pan over medium-high heat. Add the pork and sear on all sides until golden brown, about 8 minutes total. While searing, baste often with the oil from the pan, especially in the areas around the bones. Reduce the heat to medium and add 2 tablespoons (28g) of the butter and the remaining sage, thyme, bay leaf, and garlic. Continue turning and basting for 3 minutes.

Transfer to the oven and roast until the internal temperature reaches 130°F (54.5°C), 45 minutes to 1 hour.
Meanwhile, bring a large pot of salted water to a boil and boil the cabbage leaves until tender, about 4 minutes. Strain off the water and add the remaining 1 tablespoon butter. Toss with the horseradish to heat through. Season with salt and pepper. Remove the pork and increase the oven temperature to broil. Remove the barley crust from the refrigerator. Press the crust onto the meaty side of the pork and trim any overhanging edges if needed. Broil the pork for about 5 minutes, until the crust is golden brown.
Arrange the cabbage on a serving tray and set the roasted pork rack on top.