Beef blade with pearl barley and carrot puree

Ingredients (4 servings)

800 g beef blade
1l water1 onion
4 bay leaves
1 ½ teaspoon salt

2dl pearl barley
4dl beef broth
1 large onion, 150 g
2 bundles of greens – chives, parsley, chervil or all together

500g carrots
20 g butter1 teaspoon apple vinegar
1 teaspoon honey
2 garlic cloves
4 thyme twigs

Cooking (cooking time ≈ 1½ hour)

Place beef brisket in the pot, cover with water and add salt. Skim the foam while boiling.
Peel an onion and chop in coarse pieces, place in the pot with bay leaves. Boil under a lid for 1/2 hour until the meat is completely cooked.

Boil pearl barley as specified on the package, but add beef broth with sliced onions.

Rinse the greens, chop finely and mix with the pearl barley before serving.

Peel carrots and slice roughly. Peel garlic and cut in half.

Melt butter in the pot on low heat, put carrots in the pot for a couple of minutes, then add garlic and thyme. Then add vinegar, honey, and 1/2 dl water and boil under a lid

for 20 minutes.
Blend carrots, add salt and pepper to taste.

Remove meat from broth, remove all fat and cut into slices.

Served as shown in the image.

 Energy value (one serving)

Protein: 28%

Carbohydrates: 42%

Fat: 30%

1700 kJ = 407 kcal

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