Saturday, 3 May 2014

Beef Barley and Vegies Broth

NAME: _Beef Barley and Vegies Broth

1 -2 kg beef spare ribs
1/3 cup wheat
1/3 cup pearl barley
1/2 cup dried peas
1/2 cup red kidney beans
1/2 cup faba beans or black eye beans
1 swede
1 carrot
several stalks celery
2 tsp salt
2 tsp peppercorns
2 tsp cumin seeds

Put 4 litres of water in a large pot, add the salt, pepper, cumin seeds, and the beef, bring to a boil, cover, and simmer for around two hours, until the meat is soft. Meanwhile, soak the dried grains and pulses in a few litres of water.

After two hours, remove the meat from the broth and set it aside, strain the broth and discard the solids. Skim the fat, and return to the stove. Drain the grins and pulses and add to the broth, along with enough water to make up 4 litres again. (Generally around 1.5 - 2 litres will have evaporated.) Bring back to the boil, and simmer, covered, for another two hours, then check.

When the beans and other ingredients are soft, peel and dice the carrot and swede to about 1.5cm cubes, cut the celery stalks to about 2cm slices, add to the pot. Strip the majority of the meat from the ribs, cube to around 3cm, also return that to the pot, bring it back to the boil again, and simmer until the vegetables are soft.

It's soup. Put it in a bowl and eat it. Maybe with crusty bread.

Beef spare rib meat wins, hands down.


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