Mushroom Barley Soup with Flanken or Short Ribs

In a large heavy kettle, heat oil until it is hot. If not using kashered meat, lightly salt meat and brown in batches. Brown the marrow bones in the same way. When meat and bones are well-browned, put them all back in the kettle along with their juices. Cover with water to 1/2-inch above meat and bring to hard boil. Skim the brown scum as it rises.

Tie bay leaf and parsley sprigs together w/white thread and add to pot. Add onions; 1 cubed carrot; 1 cup celery; dried lima beans; dried lentils, if desired; garlic (I use a head of garlic - unpeeled, but top cut off,then mashed) and black pepper.

Cover kettle and reduce heat to a simmer. Cook for 2 hours, until meat is tender. Remove and discard parsley-bay leaf bundle. Remove meat from pot to a plate. Add barley and dried mushrooms to pot, cover and cook for 30 minutes.

When cool enough to handle, cut meat from bones into bite-size pieces; return meat to pot (*SEE NOTE), along with remaining carrots and celery.

Return soup to a simmer, cover kettle and cook approx 30 minutes. Add fresh mushrooms and cook soup a further 15 minutes, or until the barley is very tender.

COOK'S NOTES: Alternatively, serve the meat as a separate course, accompanied by red/or white horseradish, crusty bread (challah/garlic), dill pickles, and crisp raw vegetables such as radishes, scallions and celery sticks.