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Pearl Barley Risotto with Beer-Braised Beef Cheeks and Onions

Hearty beer-braised beef cheeks served over a vibrant parsley pearl barley risotto with glazed onions and tender salsify.

BeefMain CourseSlow CookedRisottoPearl Barley
Estimated Nutrition
Calories
960
kcal / serving
3840 kcal total
Carbs
49g
per serving
195.8 g total
Fat
52.6g
per serving
210.2 g total
Protein
60.1g
per serving
240.5 g total
Cook Time
405
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
piece
Beef Stock Cube
crumbled, to serve
Dairy
50
g
Butter
100
ml
Double Cream
25
g
Parmesan
finely grated
Fruits
1
piece
Lemon
cut in half
GrainsCereals
200
g
Pearl Barley
soaked and drained
Liquids
500
ml
Amber Ale
such as Riggwelter
2
l
Beef Stock
500
ml
Amber Ale
for garnish
1
l
Chicken Stock
Meat
2
piece
Beef Cheeks
fully trimmed
NutsSeeds
2
clove
Garlic
crushed
1
piece
Bay Leaf
1
bunch
Thyme
fresh
1
piece
Sea Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
2
clove
Garlic
lightly crushed
100
g
Flat leaf Parsley
roughly chopped
OilsFats
2
tbsp
Vegetable Oil
Vegetables
2
piece
White Onions
peeled
4
stick
Salsify
scrubbed

Method

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