R0Y
30th Sep 2003, 18:35
ok so this ones stolen from mark prescott , la gavroche, london.
1x1.35kg(3lb) rolled and salted lean beef brisket
chicken stock
seasoning
400g(14oz) best pearl barley
1 head green celery
6 medium carrots
2 large leeks
2 turnips
25g(1oz) unsalted butter
2 tblsp each of chopped fresh parsley and chives
1.place the beef in a suitable casserole, cover with chicken stock, season and bring to the boil. cover and simmer gently for 11/2 hours.
2.add the barley and cook gently for another hour.
3. wash and peel the vegetables and slice into neat even thin squares (paysanne). when the barley is nearly cooked add the vegetables to the broth and cook for a few minutes only.
4. check the seasoning and add the butter and herbs before serving.
5. serve slices of the meat with some of the barley and vegetables along with some scallion (spring onion) mash.
1x1.35kg(3lb) rolled and salted lean beef brisket
chicken stock
seasoning
400g(14oz) best pearl barley
1 head green celery
6 medium carrots
2 large leeks
2 turnips
25g(1oz) unsalted butter
2 tblsp each of chopped fresh parsley and chives
1.place the beef in a suitable casserole, cover with chicken stock, season and bring to the boil. cover and simmer gently for 11/2 hours.
2.add the barley and cook gently for another hour.
3. wash and peel the vegetables and slice into neat even thin squares (paysanne). when the barley is nearly cooked add the vegetables to the broth and cook for a few minutes only.
4. check the seasoning and add the butter and herbs before serving.
5. serve slices of the meat with some of the barley and vegetables along with some scallion (spring onion) mash.