Veal Stew with Herbs & Barley
Veal Stew with Herbs & Barley
In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily.
Author: Chef Martino
Recipe type: Main
Cuisine: 7th Century Anglo-Saxon
Serves: 6
Ingredients
- 50g (2oz) butter
- 1.5kg (2-3 lb) Stewing Veal
- 450g (1lb) washed and trimmed leeks,
- 4 cloves garlic, thickly sliced
- 175 g (6 oz) pot barley chopped finely
- 900 ml (30 fl oz, 3¾ cups) water
- 3 generous tablespoons red or white wine vinegar
- 2 bay leaves,
- salt, pepper
- 15 fresh, roughly chopped sage leaves,
- or
- 1 tablespoon dried sage
Instructions
- Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
- Add the barley, water, vinegar, bay leaves and seasoning.
- Bring the pot to the boil, cover it and simmer gently for 1-1½ hours or till the meat is really tender and ready to fall from the bone.
- Add the sage and continue to cook for several minutes.
- Adjust the seasoning to taste and serve in bowls– the barley will serve as a vegetable.
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