John Myers
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Beef Pearl Barley Pot
The perfect beef pearl barley pot recipe with a picture and simple step-by-step instructions.
Meatsoup:
- 800 g Beef soup meat
- 1 pair Soup bones
- 1 packet Soup vegetables
- 1 liter Water
- 1 tbsp Salt
- 5 Juniper berries
- 3 Cloves
- 5 Coriander grains
- 4 Allspice grains
- 1 Pc. Mace
- 1 tsp Colorful pepper
- 2 Bay leaves
Inlay:
- 1 Cup Pearl barley medium
- 4 small Potatoes
- 100 g Frozen peas
- 100 g Soup vegetables
To taste:
- 0,5 tsp Seasoned salt from my KB
- 0,5 tsp Garlic pepper from my KB
- Freshly grated nutmeg
- Telly cherry pepper
- Chives
- 1 tsp Marjoram
- Peel and roughly cut the soup vegetables. Do not peel the onion, cut it in half and fry it until dark brown in a saucepan without oil. Deglaze with water and bring to the boil, add meat, vegetables, soup bones, spices. Approx. 5 hours Cook. Skewer meat on a meat fork and when the meat slips off the fork, it’s done!
- Cook the pearl barley according to the instructions on the packet. Rinse off with cold water. Peel and dice the potatoes and cook them too. Remove the carrot and celery from the broth and dice finely.
- Sieve the meat stock and dice the meat. Add all prepared ingredients to the broth and briefly bring to the boil again. Season with the above spices and season to taste! Spread over 4 bowls and sprinkle with chives! Serve!
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