Adapted from the Wall Street Journal
Serves 6 – 8
2 teaspoons black peppercorns
2 bay leaves
1 bunch fresh thyme or 2 teaspoons dried thyme
2 tablespoons canola oil
2 pounds marrow bones
2 pounds beef flanken
2 Vidalia onions cut into 1-inch pieces
6 ribs celery, cut into 1-inch pieces
2 pounds carrots cut into 1-inch pieces
5 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
1 pound green split peas
½ pound barley
5 cups beef stock
3 tablespoons fresh dill
2 tablespoons chopped parsley
Kosher salt to taste
Garnish: Homemade or store-bought croutons
Preheat oven to 450 degrees.
In a small soup bag or cheesecloth, combine peppercorns, bay leaves and thyme and gather and tie bag closed. Set aside.
In a large Dutch oven, mix 1 tablespoon oil with marrow bones. Cover and roast in oven for 30-45 minutes. Remove bones from pot, but do not wash pot.
In same pot, add remaining tablespoon oil. Season flanken with a little salt. Brown flanken on both sides, about 12 minutes total. Remove meat from pot.
To same pot, reduce heat to medium, add onions, celery, carrots and garlic and cook until softened, about 5 – 7 minutes. Add tomato paste, and stir until vegetables are covered, about 1 -2 minutes. Return marrow bones and flanken to pot. Add red wine and deglaze pan by scraping up brown bits on bottom of pot. Add spice packet, split peas, barley and beef broth. Bring to a boil. Reduce heat to low, cover and simmer until meat is tender, about 2 hours. Remove marrow bones. Season with salt, dill and parsley.
Serve warm with croutons.