John Myers
Engadine Barley Stew
The perfect engadine barley stew recipe with a picture and simple step-by-step instructions.
- 500 g Beef leg slice with marrow
- 2 Marrow bone
- 250 g Streaky bacon
- 1,5 l Water
- 250 g Carrots – weight after peeling
- 150 g Celery – weight after cleaning
- 120 g Leeks – weight after cleaning
- 500 g Potatoes – weight after peeling
- 200 g Pearl barley
- 200 g Yogurt 30%
- 1 bunch Parsley
- Pepper salt
- Peel the carrots and cut into small cubes. Peel the celery and cut into small cubes. Wash and clean the leek, cut into thin slices and halve them again. Peel the potatoes and cut into cubes as large as the carrots and celery and store in enough cold water to cover them. Wash, dry and finely chop parsley.
- Wash the meat in cold water, dry it. Place with the bacon and marrowbones in 1.5 liters of COLD, salted water and bring to the boil. Simmer for about 60 minutes at medium temperature. Then add the carrots, celery and leek and 15 minutes later add the pearl barley and potatoes along with the water in which they were kept.
- Now let everything simmer until the potatoes and pearl barley are soft. Then take out the meat, bacon and bones. Stir in yogurt. Separate the meat from the bone, remove any fat and gristle and cut into bite-sized pieces. Bacon in pieces of the same size. Then put both back in the pot, season again vigorously and stir well. The stew is served with lots of freshly chopped parsley.
- The pearl barley gives off a lot of starch when cooked and makes the stew very creamy and cloudy. That is what is wanted. The mild acidity of the yogurt gives the stew a pleasant freshness.
- If you prefer a clear broth, you have to boil the pearl barley separately, rinse it off and only then add it to the stew. Potatoes would then have to be cooked separately, drained and then added. Skip the yogurt.
Facebook Comments