Tyrone Broth with Barley and Mutton
A hearty, slow-simmered broth made with tender mutton, pearl barley, and diced root vegetables, typical of County Tyrone farmhouse kitchens.
- Prep
- 20 min
- Cook
- 105 min
- Total
- 125 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •large heavy pot or Dutch oven
- •chopping board
- •chef's knife
- •skimmer spoon
- •soup ladle
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 18 g
- carbs
- 42 g
- fibre
- 7 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Place the mutton neck chops into a large heavy pot and cover with the cold water.
- 2
Bring to a gentle boil over medium heat and skim off any surface foam using a spoon.
- 3
Rinse the pearl barley under cold running water until the runoff is clear.
- 4
Add the rinsed pearl barley and thyme sprigs directly to the pot.
- 5
Lower the heat, cover with a lid, and simmer gently for one hour.
- 6
Lift out the mutton chops onto a plate and remove the bones once cool enough to handle.
- 7
Dice the mutton meat into bite-sized pieces and return it to the broth.
- 8
Stir in the diced onions, carrots, swede, and floury potatoes.
- 9
Cover and simmer for thirty minutes until the root vegetables and barley are tender.
- 10
Add the sliced leek, salt, and freshly ground black pepper to the broth.
- 11
Simmer uncovered for ten minutes until the leek is soft and the broth has thickened slightly.
- 12
Remove the thyme sprigs, stir through the chopped parsley, and ladle into warm bowls.
Chef's tips
Skimming the broth during the initial boil keeps the soup clean and clear. Flaking the meat back into the broth while discarding excess fat ensures a rich flavour without being greasy. For a deeper starch texture, allow the diced potatoes to break down slightly towards the end.
Ingredient substitutions
- mutton neck chops → lamb neck chops or diced lamb shoulder
- swede → turnip or extra carrots
- pearl barley → soup celery and yellow split peas
Storage
Cool completely and store in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over medium heat until piping hot, adding a splash of water if the barley has thickened too much.
Common mistakes to avoid
- •Boiling the broth too hard, which makes mutton tough and clouds the liquid.
- •Forgetting to rinse the pearl barley, which can make the broth overly murky.
- •Adding the delicate leeks too early, causing them to turn mushy.
Serving suggestions
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