2 tbsp (1 oz) 25 g butter
750 g roasting joint - brisket
2 carrots, peeled
1 turnip peeled
1 leek, cleaned
100 g pearl barley
2 beef stock cubes made up with 1.5 litres boiling water.
1 potato, peeled and chopped
1/2 savoy cabbage, sliced
freshly ground black pepper
750 g roasting joint - brisket
2 carrots, peeled
1 turnip peeled
1 leek, cleaned
100 g pearl barley
2 beef stock cubes made up with 1.5 litres boiling water.
1 potato, peeled and chopped
1/2 savoy cabbage, sliced
freshly ground black pepper
method
1. In a very large pan, heat the butter and brown the brisket.
2. Cut the carrot, turnip and leek into 4 pieces each, and when the meat is quite brown add the vegetables and pearl barley.
3. Pour on the stock and bring to the simmer - adjust the seasoning and cook for 1 hour. Add the potato and cabbage, and simmer for a further 15mins.
4. Remove beef and serve as a separate course after the soup.
2. Cut the carrot, turnip and leek into 4 pieces each, and when the meat is quite brown add the vegetables and pearl barley.
3. Pour on the stock and bring to the simmer - adjust the seasoning and cook for 1 hour. Add the potato and cabbage, and simmer for a further 15mins.
4. Remove beef and serve as a separate course after the soup.
serving amount
serves: 6
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