Add Flanken to the barley soup.
“Flanken is a traditional Eastern European Jewish short rib dish, and serves as the origin of flanken cut of short ribs. Flanken-cut short ribs are boiled in broth with onions and other seasonings until the meat is very tender and the broth is rich. The stew is then served with grated horseradish.”
Oddly Mom does this too, she boiled the meat.
I browned it for years to develop the “fond” lol
Al Franken? LOL
I’d rather have Lutefisk! LOL