{"id":113001,"date":"2024-08-01T16:04:04","date_gmt":"2024-08-01T06:34:04","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=113001"},"modified":"2024-08-01T16:04:08","modified_gmt":"2024-08-01T06:34:08","slug":"beef-with-pearl-barley-and-pan-roasted-carrots","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/beef-with-pearl-barley-and-pan-roasted-carrots\/","title":{"rendered":"Beef with pearl barley and pan roasted carrots"},"content":{"rendered":"\n

Ingredients:<\/u><\/strong> (Serves 4)<\/p>\n\n\n\n

\u00bd Cup pearl barley<\/p>\n\n\n\n

2 Cups chicken stock, plus \u00bd Cup extra<\/p>\n\n\n\n

1 Tablespoon honey<\/p>\n\n\n\n

1 Tablespoon Dijon mustard, plus 1 tablespoon extra<\/p>\n\n\n\n

1 Tablespoon extra virgin olive oil, plus 1 tablespoon extra<\/p>\n\n\n\n

2 Tablespoons apple cider vinegar<\/p>\n\n\n\n

2 x 200g Beef steaks (such as fillet, scotch or porterhouse)<\/p>\n\n\n\n

8 Dutch (baby) carrots, quartered lengthways<\/p>\n\n\n\n

12 Brussel sprouts, halved<\/p>\n\n\n\n

2 Teaspoons cumin seeds<\/p>\n\n\n\n

4 Cloves garlic, thinly sliced<\/p>\n\n\n\n

8 Spring onions, halved lengthways<\/p>\n\n\n\n

\u2153 Cup red wine<\/p>\n\n\n\n

1 Tablespoon butter<\/p>\n\n\n\n

\u00bc Bunch flat leaf parsley, leaves picked to serve<\/p>\n\n\n\n

Method:<\/p>\n\n\n\n

    \n
  1. Combine pearl barley and stock in a saucepan. Boil for 20-30 minutes or until just tender. Whisk together honey, one tablespoon mustard, one tablespoon oil and the vinegar. Once pearl barley is cooked, drain well and stir through the mustard dressing.<\/li>\n\n\n\n
  2. Meanwhile, heat a frying pan over high heat with the remaining one tablespoon olive oil. Add the beef and cook for 2-3 minutes each side or until golden brown and done to your liking. Remove beef from pan and set aside to rest. Add carrots and brussel sprouts to the pan. Cook for two-three minutes until starting to turn golden and soften. Add cumin seeds, garlic and spring onions and cook until spring onions soften. Remove vegetables from heat. Deglaze the pan with the wine and boil until reduced by half. Add remaining half a cup of stock and remaining one tablespoon mustard and the butter. Cook for a further 2-3 minutes until thickened slightly. Remove from heat.<\/li>\n\n\n\n
  3. Slice beef. Stir vegetables through pearl barley and divide between plates. Top with beef, parsley and the red wine sauce to serve.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

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