Recipe Ingredients
1lbs silverside of beef
3 pints cold water
half a cup of barley (pearl barley)
2 teaspoons salt
¼ teaspoon pepper
1 onion
1 parsnip
1 carrot
1 small turnip
A large piece of cabbage
3 leeks
Parsley (chopped)
Preparation and cooking instructions
Total cooking time approximately 3 and a half hours.
Begin by putting the meat and the water into a large stockpot
or pan and bring to the boil. Now gently simmer for 30 minutes.
Skim off any fat. Next, wash the barley and add this to the
pan with the salt and pepper. Simmer for a further 30 minutes.
In the meantime peel and then dice the onion and the parsnip,
half the turnip and half the carrot, the rest of the carrot
and turnip should be chopped into larger pieces, then and
add this to the broth, at this time the broth would have been
cooking for an hour. Now simmer for a further 2 hours.
Meanwhile wash, shred and dry the cabbage on kitchen paper,
wash and chop-up the leeks and dry on kitchen paper, wash
and chop the parsley, then when the 2 hours is up (the broth
has now been cooking for a total of 3 hours) add to the broth.
Now simmer for 30 minutes or until the beef is cooked and
the vegetables are tender, then remove the beef and the larger
pieces of vegetables from the pan (these can be served as
a separate meal with potatoes) and serve the broth hot.
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