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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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