BARLEY, MUSHROOM AND BEEF BROTH
“Could there be anything more appealing to come home to at this time of year than a steaming bowl of soup? We don’t think so. We’re making a meal of it with this barley, mushroom and beef broth. GT’s food editor Lisa Featherby says it’s worth seeking out beef shin for this dish because the cut gives it a rich flavour and gelatinous texture from the tendon, too. For more hearty soups, including New-England-style clam chowder and bacon and egg ramen, pick up a copy of our July issue,” Anthea Loucas, editor, Gourmet Traveller.
Recipe and food styling by Lisa Featherby
Photography by Chris Chen
Styling by Lynsey Fryers-Hedrick
Cook time 35 mins, cook 4 hrs
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
Finely grated parmesan, to serve
Preheat oven to 200C. 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.
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.
The July issue of Gourmet Traveller is now on sale.