Brisket Yorkshire Broth

Cooking time:    1 hr 35 mins
Serves:                4

What you need

750g John Penny beef brisket joint
25g butter
2 carrots, peeled
1 turnip, peeled
1 leek, cleaned
100g pearl barley
2 beef stock cubes made up with 1.5 litres boiling water.
1 potato, peeled and chopped
½ savoy cabbage, sliced or green beans (optional)
Freshly ground black pepper

How to cook

In a very large pan, heat the butter and brown the brisket.

Cut the carrot, turnip and leek into 4 pieces each, and when the meat is quite brown add the vegetables and pearl barley.

Pour on the stock and bring to the simmer - adjust the seasoning and cook for 1 hour.

Add the potato and cabbage / green beans and simmer for a further 15 mins.

Remove beef and slice thickly. Spoon the soup into bowls and top with the beef.