BEEF BARLEY

Dad

 

The shank is a strong muscle, thereby requiring a longer cooking time. It is also a cheap (inexpensive) cut.

Beef Shank (about a pound or so)
Onion (1 or 2 or more)
Barley (about 2 cups)
Salt (to suit your tastes)
Optional: Grated cheese, parsley, bread crumbs

 

Place water and shank in a large pot. Add chopped onions and salt. Cook for about 3 or so hours. Check the water level occasionally. Add water if necessary.

Remove the meat from the water. You should be able to remove the gristle and break the meat into little pieces and place back into the water. If the marrow is still in the bone, you have a treat. Spread the marrow onto saltine crackers, salt, and enjoy while it is still warm.

Add the barley to water, meat, and onions, and cook for about 1 hour. Check occasionally to see if additional water is required. Barley will expand greatly.

Place cheese, parsley, bread crumbs, etc. on top for additional flavors, color, and textures.

Eat.

 


Bring me back to The Sustar Cookbook.