Inspired by Sally Fallon’s Nourishing Traditions cookbook, I created a hearty, slowcooked Beef & Barley stew. It reminded me one of my favourite family meals, Mum’s wonderful Shin Soup with Split Peas, a Winter weekend lunch dish enjoyed after running around muddy football fields.
4 large Beef bones
1/2C White Wine
1/4C Cyder Vinegar
2 Onions, peeled and chopped
2 Carrots, chopped
2 Celery stalks, chopped
Fresh Thyme, tied
Peppercorns
Bay Leaves
1C Barley, dry roasted in Oven
Chilli Powder (optional)
Sea Salt
Coriander or Parsley for garnish
Place Beef bones in roasting pan, add Olive Oil and Sea Salt, bake for an hour at 180C. Transfer Bones to large stainless steel pot. Add wine, some water to baking tray and deglaze by bringing to a boil. Pour this liquid ito the pot, and cover bones with cold water. Add vinegar, bring to a boil and skim. Add Thyme, Onions, Carrots, Celery, Bay Leaves, Barley, Peppercorns. (I sauteed the veges first before adding to the liquid) Simmer, covered, on a very low heat for at least 6 hours. (The recipe says 24 hrs, if you wish) Remove bones, allow to cool, and remove meat from the bones. Season with Sea Salt if required. Serve with chopped parsley.
Shown here topped with some grated parmesan and ground pepper, and a side plate of buttered Sourdough Toast, Cornichons, Manchego cheese and Membrillo. (Quince)
