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Pearl barley risotto with beer-braised beef cheeks and onions
Fruit and vegetables
2
garlic
cloves, crushed
1 small bunch fresh
thyme
2 small white
onions
, peeled
4 sticks
salsify
, scrubbed
2
garlic
cloves, lightly crushed
100g/3½oz fresh flatleaf
parsley
, roughly chopped
Tins, packets and jars
1 litre/1¾ pints
chicken stock
Cooking ingredients
1
bay leaf
2 tbsp
vegetable oil
2 litres/3½ pints
beef stock
sea salt and freshly ground
black pepper
200g/7oz
pearl barley
, soaked in cold water for 1 hour then drained
sea salt and freshly ground
black pepper
1
beef stock
cube, crumbled, to serve
Dairy, eggs and chilled
50g/1¾oz
butter
100ml/3½fl oz
double cream
25g/1oz
Parmesan
, finely grated
Meat, fish and poultry
2
beef cheeks
, fully trimmed
Other
500ml/18fl oz full-flavoured amber
ale
, such as Riggwelter
500ml/18fl oz full-flavoured amber
ale
, such as Riggwelter
1 lemon, cut in half
Back to recipe
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