Cook and author Julia Busuttil-Nishimura (Ostro, A Year of Simple Food) was serving up her Barley, Cavalo Nero and Beef Broth for one night at the Stock Exchange—RISING’s street-side soup stall where guest chefs and food identities would serve their takes on the world’s iconic soups and broths.

Thankfully, we got at least one day on the stove top with Julia, who gave us her bone-warming 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 life.

Barley, Cavolo Nero and Beef Broth

By Julia Busuttil Nishimura. Serves 4—6

Ingredients

• 25 g butter
• 2 tablespoons extra-virgin olive oil
• 2 onions, roughly chopped
• sea salt
• 1 × 650 g boneless beef shin,
• cut into three pieces
• 250 ml (1 cup) dark beer,
• such as stout
• 200 g pearl barley
• 1 bunch of cavolo nero, tough
• stems removed, leaves washed
• thoroughly and roughly torn
• black pepper
• small handful of  at-leaf parsley
• leaves, roughly chopped

Method

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.