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
1047
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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
32g
46%
Sugar
3g
3%
Saturated Fat
13g
54%
Cholesterol
335mg
100%
Carbohydrate, by difference
82g
63%
Protein
110g
100%
Vitamin A, RAE
69µg
10%
Vitamin B-12
11µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
121mg
12%
Choline, total
288mg
68%
Fiber, total dietary
2g
8%
Folate, total
35µg
9%
Iron, Fe
11mg
61%
Magnesium, Mg
100mg
31%
Niacin
19mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
875mg
100%
Riboflavin
1mg
91%
Selenium, Se
116µg
100%
Sodium, Na
343mg
23%
Vitamin D (D2 + D3)
1µg
7%
Water
383g
14%
Zinc, Zn
39mg
100%

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.