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.
- 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
- 1Heat 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.
- 2Meanwhile, 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.