Beef broth. If nothing else it rolls off the tongue like nobody’s business. Beef, barley, silverbeet, Sometimes I wonder if I put stuff together as much for how it sounds on the page, as how it tastes.
1 or 2 beef shin steaks
1 onion (chopped)
3 -4 cloves of garlic (chopped)
1tsp ground cumin
1 cup barely
1 cup red lentils
A handful of silverbeet leaves (chopped)
Make the beef stock by simmering the beef shin for as long as possible. (I cooked mine for 6 hours) Add a splash of apple cider vinegar to the water, salt pepper (I also added some celery leaves and had a bunch lurking around).
Strain the stock and pull the meat off.
Cook the onion and garlic with the spices until soft, add the beef and the stock, barely, red lentils and silverbeet. Make sure there is plenty of liquid and if in doubt add more water. Turn to a low simmer and cook for half an hour or so (or leave simmering for a couple of hours until you want to eat it.. it’s all good).
To read more about my love of bones read this post I wrote earlier in the week for Munch.