CookEat Recipe
Lamb Barley Broth
Lamb and barley simmered with vegetables and bones, finished with a strained tomato sauce and parsley.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Cut the separate one pound raw lean lamb leg, two medium carrots, one turnip, two leeks, three celery branches and one onion into small squares. Brown them in the separate one and a half tablespoons melted butter for ten minutes, stirring occasionally.
Step 5
Add the separate three quarts water and two pounds raw beef bones. Season with one level tablespoon salt, half a teaspoon white pepper and three tablespoons Worcestershire sauce. Rinse and drain the three ounces raw barley and add it. Cover and simmer for one and a half hours, until the barley is tender and the lamb is thoroughly cooked to at least 71°C.
Step 6
Remove every bone and skim off the surface fat. Stir in two gills of the actual finished tomato sauce and one teaspoon freshly chopped parsley. Boil for ten minutes and serve hot.
Cooked it? Rate it.
Cooked 0 times