Mark Hix's Mutton Broth
Over a year ago
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Ingredients
- 200g neck of mutton fillet
- ½tsp chopped thyme leaves
- 1 onion, peeled and finely chopped
- 2litres lamb or chicken stock
- salt and freshly ground black pepper
- 30g pearl barley
- 1 medium carrot
- 1 medium parsnip
- 1 small turnip
- 120g swede
- 1tbsp chopped parsley
Accompaniment
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Description
Long, slow cooking not only suits mutton, it also gives you a well flavoured broth.
Method
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1
1. Cut the mutton into roughly 1cm dice and put into a large heavy based pan with the thyme leaves and onion. Pour on the stock and season with salt and pepper. Bring to the boil, then lower the heat, cover, and simmer very gently for about an hour until the mutton is tender and the stock is a little reduced. In the meantime, soak the pearl barley in cold water for an hour.
2. Peel the carrot, parsnip, turnip and swede (or your chosen selection of root vegetables) and cut into 5mm cubes. Drain the pearl barley and add to the lamb broth with the root vegetables. Simmer for another 30 minutes.
3. Add the chopped parsley and simmer for a further 10 minutes. Taste and adjust the seasoning, then ladle into warm soup plates and serve.
NOTE Ideally use fresh stock, but alternatively you could use good stock cubes according to the instructions to make 2 litres.
Chef's Tips
You can vary the vegetables and pulses here, according to what you have in your fridge and larder – perhaps adding yellow or green split peas or other beans, and using celeriac as one of the root veg.
For extra colour and crunch, add a few cabbage leaves at the end, as in the picture.
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