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