Northumberland Barley Broth
A hearty Northumbrian broth packed with tender mutton, plump pearl barley, sweet leeks, carrot, and swede in a rich, warming stock.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Large heavy-based casserole dish
- •Chopping board
- •Chef's knife
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 14 g
- carbs
- 36 g
- fibre
- 6 g
- protein
- 26 g
- calories
- 380 kcal
Instructions
- 1
Melt the butter in a large casserole dish over medium heat on the hob.
- 2
Add the diced mutton and brown on all sides for about 6 minutes.
- 3
Transfer the browned meat to a plate and set aside.
- 4
Add the chopped onion, sliced leeks, diced carrots, and swede to the pan.
- 5
Cook gently for 8 minutes until the vegetables begin to soften.
- 6
Return the meat and any resting juices back into the casserole dish.
- 7
Add the rinsed pearl barley, thyme sprigs, salt, and black pepper.
- 8
Pour in the hot stock and bring the liquid to a gentle boil.
- 9
Reduce the heat to low, cover with a tight lid, and simmer for 1 hour 15 minutes.
- 10
Remove the lid and simmer for another 15 minutes until the barley is tender.
- 11
Discard the thyme sprigs and stir through the chopped fresh parsley before serving.
Chef's tips
Rinse the pearl barley thoroughly in cold water before cooking to remove excess surface starch. If the broth thickens too much on standing, simply slacken it with a small splash of boiling water or hot stock.
Ingredient substitutions
- mutton or lamb neck fillet → leftover shredded ham hock or gammon
- swede → turnip or an equal weight of extra carrots
- butter → traditional beef dripping or vegetable oil
Storage
Keep in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently on the hob over medium-low heat until piping hot, stirring occasionally and adding extra stock if needed.
Common mistakes to avoid
- •Boiling the broth rapidly, which toughens the meat and turns the liquid cloudy.
- •Failing to wash the leeks thoroughly, which can leave grit in the broth.
- •Cutting the root vegetables too small, causing them to turn mushy during the long simmer.
Serving suggestions
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