Steak and Ale Broth
- Preparation and cooking time
- Total time
- Plus overnight for soaking the pearl barley
- Easy
- Serves 6
Ingredients
- 500g Cubed Beef
- 2 1/2 Pints of Beef Stock
- 3/4 pint of Dark Ale (Not Stout)
- 200g Pearl Parley
- 2 Large Carrots, chopped
- 1 Parsnip, chopped
- 1 Swede, chopped
- 1 Small onion, finely chopped
- 1 Leek, chopped
- 150g Button mushrooms, cut in half
- 1 tsp White Pepper
Method
- STEP 1Put the pearl barley and beef stock in to a large, lidded pan and bring to the boil.
- STEP 2Leave this overnight to allow the barley to swell
- STEP 3When ready, begin warming the mixture through, and add all the vegtables, mushrooms and meat, followed by the ale.
- STEP 4Just before boiling add a dash of white pepper. Turn off the heat and leave to cool for 30 minutes.
- STEP 5Ladel about a fifth of the broth in to a blender and blend until the mixture is smooth.
- STEP 6Add the blended mixture back to the broth. Stir in and bring back to the boil.
- STEP 7Served with buttered granary bread rolls
