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Manx barley broth: recipe illustration
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Manx barley broth

A hearty Isle of Man broth made with pearl barley, mutton and root vegetables. It takes a long time to simmer, comes out thick and comforting, and keeps for several days, which makes it perfect for cold days.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the pearl barley under cold water, then soak it for 30 minutes in lukewarm water.
  2. In a large pot, put the meat cut into pieces with 2 L of cold water, bring to the boil and carefully skim off the foam from the surface.
  3. Add the whole onion, the thyme, the bay leaf, the peppercorns and the salt, then let it simmer gently for 45 minutes with the lid on.
  4. Drain the barley, add it to the pot and keep cooking for 30 minutes at a gentle simmer.
  5. Peel and dice the carrots, turnip and leeks, add them to the broth and cook for another 30 minutes.
  6. Remove the meat, shred it, return it to the broth, adjust the seasoning and sprinkle with chopped parsley before serving.

Variations and tips

Vegetarian version. Replace the meat with mushrooms and vegetable stock; add 10 minutes to the barley cooking time.

For the following days. The broth thickens as it cools; add a little hot water when reheating to bring back its texture.

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Original Ecomely recipe.