Beef and Barley

Name: Beef and Barley
Yield: 12–14 Servings, Possibly 3–4 Meals
Cuisine: Scottish
Ingredients: Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; 1 large onion, finely chopped; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Quarter turnip (swede), finely chopped; 3 medium carrots, finely diced; 1 head of celery, chopped; Quarter turnip (swede), finely chopped; 1 teaspoon sugar; 2 leeks, finely chopped, white and green separated; salt and pepper; salt and pepper; chopped parsley, marigold petals; 3 lb (1.5 kg) brisket, hough (beef shin), nineholes (beef flank), or other meat suitable for long cooking; 3 lb (1.5 kg) brisket, hough (beef shin), nineholes (beef flank), or other meat suitable for long cooking; 6 pt (31) Cold water; 2 oz (50 g) pearl barley, washed (⅓ c); 3 lb (1.5 kg) brisket, hough (beef shin), nineholes (beef flank), or other meat suitable for long cooking; 1 marrow bone; 1 whole onion stuck with cloves; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; 2 oz (50 g) dried peas, soaked overnight (⅓ c); 1 whole onion stuck with cloves

Preparation info

12–14
Servings, Possibly 3–4 Meals

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

3 lb (1.5 kg) brisket, hough (beef shin), nineholes (beef flank), or other meat suitable for long cooking
1

Europe
United Kingdom
Scotland
Soup

Method

Cooking the add Beef

Put the meat and bones into a 12–14 pt (7–81) pot, the water, barley, peas and studded onion. Bring slowly to a simmer and skim. Turn down the heat, add the herbs and cook very slowly