Heat 2.5 cups of stock. Add barley, garlic and salt to taste (depends on the salt in the broth) it should be slightly salty. Stir and bring to boil, cover and simmer for 20-30 minutes until tender but firm. Spread on tray or cookie sheet to speed cooling. Remove garlic gloves, remove form skin, smash with flat side of knife to puree.
Dressing: Place 1/2 cup of broth, garlic, oil, juice, in a jar with a tight fitting lid, shake until well blended. In a bowl, combine barley, beef, onion and cilantro with dressing. This tastes best if done the day ahead and refrigerated.
Source: This came from the Chicago Tribune years ago, but has been modified as the years went by.
By Scott E. from Chicago
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