Recipe: Julia Busuttil Nishimura's Stock Exchange Broth
Get this barley, cavolo nero and beef broth on the simmer this weekend.
Stock Exchange was RISING’s street-side soup stall where guest chefs and food identities were set to offer up their takes on the world’s iconic soups and broths.
Thankfully, we got at least one day on the stove top. Cook and author Julia Busuttil Nishimura (Ostro, A Year of Simple Food), has carved out a reputation for contemporary comfort food, and on night one warmed our bones with her Barley, Cavalo Nero and Beef Broth. Julia, the lovely human she is, has let us share her recipe with you—the perfect antidote to lockdown living.
So you can sip your soup outside, we're offering 50% off our On a Cold Winter's Night Vessels. The keepcup fits a decent soup at 450ml, and is designed to keep its contents hot or cold. The discount will be applied when you add the cup to your cart.
"Tough cuts of beef like shin, as I’ve used here, benefit from a long, slow cook. With a little love, they are the most flavourful and cost far less than the prime cuts. I like to use a dark beer in this broth, something like a stout or a dark ale, which adds lovely depth and richness. Sometimes, if I have them, I will add bones with marrow in them along with the meat, which gives the broth another layer of flavour."
Barley, Cavalo Nero and Beef Broth
2 tablespoons extra-virgin olive oil
2 onions, roughly chopped
1 x 650g boneless beef shin, cut into three pieces
250ml (1 cup) dark beer, such as stout
200g pearl barley
1 bunch of cavolo nero, tough stems removed, leaves washed thoroughly and roughly torn
Small handful of flat-leaf parsley leaves, roughly chopped
Melt the butter with half the olive oil in a large frying pan over a low heat. When the butter is foaming, add the onions and a pinch of salt and cook over a very low heat for 20—30 minutes, stirring occasionally, until soft and caramelised. Set aside.
Meanwhile, heat the remaining olive oil in a large saucepan over a medium-high heat. Add the pieces of beef and brown really well on all sides. Pour in the beer and bring to a simmer. Add 1.5 litres of water, bring to the boil then turn down the heat to low and simmer for about 3 hours or until the beef is tender. Check occasionally to ensure the beef is still covered, and top up with more water if necessary. Remove the beef, set aside until cool enough to handle, then shred into smaller pieces.
Meanwhile, add the pearl barley to the soup and simmer for 25—30 minutes, or until cooked. Add the cavolo nero along with the caramelised onions and shredded beef. Simmer for 4—5 minutes and season to taste. Ladle the soup into bowls and serve sprinkled with parsley.
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Photo Credit: Eugene Hyland