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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Barley, mushroom and beef broth


Beef shin gives soups a rich flavour and the bonus of gelatinous tendon, too. Beef and barley are a wonderful combination and the perfect companion to a glass of red on a wintry night.

You'll need

60 ml (¼ cup) grapeseed oil 750 gm boneless beef shin or shank, cut into thirds 200 ml dry white wine 1.5 litres (6 cups) chicken stock 1 litre (4 cups) veal stock 4 thyme sprigs 200 gm pearl barley, rinsed 2 large onions, finely chopped 300 gm chestnut, shiitake and shimeji or other assorted mushrooms, torn into bite-sized pieces To serve: finely grated parmesan

Method

  • 01
  • Heat 1 tbsp oil in a casserole over high heat, add beef and brown all over (5-6 minutes). Deglaze casserole with wine and simmer to reduce by a third (about 5 minutes), then add stocks and thyme and bring to the boil. Reduce heat to low and simmer uncovered until beef is just tender (2-2½ hours). Add barley and simmer, adding water if necessary, until meat and barley are very tender (1-1¼ hours). Remove beef and, when cool enough to handle, shred into bite-sized pieces, return to broth, season to taste and keep warm.
  • 02
  • Meanwhile, cook onion in remaining oil in a saucepan over low-medium heat, stirring occasionally, until caramelised (35-45 minutes). Stir in mushrooms, then add to broth, bring to a simmer and cook uncovered, stirring occasionally, until mushrooms are tender (5-10 minutes). Serve broth hot scattered with parmesan.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2015

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