Ok I tried a homage to the Anglo-Saxon beef making and was very happy with the results. Here is what I did. First I worried about the lack of taste that Jamie encountered with his recipe. Going on the assumption that the person who wrote the recipe was probably not a cook I adjusted a few things with the idea that a real cook would have had little secrets to make her recipe more tasty. First I wanted meat that had a bone in it. Bones make good, savory sauce when cooked slowly with water. Modern times we like to get to the eating and just add sauce. But a good roast creates a lot of juice from the bone that is wonderful. I went the grocer's and could not find a bone in roast. But they had some nice short ribs. Lots of bone, lots of fat. YUMMY! I then decided that another technique to add flavor was to brown. Given that the original recipe called for a pre-cook, albeit to boil to get rid of rancid flavor. I decided that this was something that would remain in the spirit of the original recipe. So in my roaster I browned the short ribs in olive oil. One could use butter as the Anglo-Saxons probably had access to both. After the meat was browned I added the leaks and I like mushrooms so I added them. A chiffonade of mint was added as well as a little salt and beef stock. I figured that they Anglo-Saxon had salt. It might have even taken the form of brine water and a little beef stock was not going to hurt. I added one cop of barley and the red wine vinegar. Covered and cooked for 2 hours at 350F. Results:AWESOME!!!!!!!!!!!!!!!!Super savory, the barley was like a rich soup with pearls of barley wonder. The beef had a great flavor and almost fell off of the bone. Try it, you'll like it. I served it with wine, because I had an open bottle. But it would go well with a nice ale too.