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1664 Braised Beef with Barley Risotto

40 min  |
4 Servings
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Ingredients

Braised Beef

  • 100 g butter plus a knob to finish the risotto
  • 1 kg beef chuck or shoulder
  • 3 star anise
  • 2 Blanc beers
  • ½ bunch thyme
  • Salt and pepper
  • 1 Spanish onion, chopped Risotto

Risotto

  • 1 Spanish onion, finely chopped
  • 200 g pearl barley
  • Choice of fresh herbs (chives, Italian parsley, etc.)
  • 1 green onion, minced
  • 50 ml 35% cream
  • 75 g grated parmesan

By Martin Juneau

Time to switch up your Sunday dinner! This beef and barley risotto recipe is elevated comfort food at its finest. The beef is so tender that it practically melts in your mouth! The braising provides a perfect combination of flavours with the sweet peppery taste of the star anise and citrus notes of the Kronenbourg 1664 Blanc giving great depth to the flavour of the beef. The beef is perfectly balanced by an earthy barley risotto, prepared with cream, Spanish onion, and topped off with fresh herbs, green onion and parmesan.

Ingredients

Braised Beef

  • 100 g butter plus a knob to finish the risotto
  • 1 kg beef chuck or shoulder
  • 3 star anise
  • 2 Blanc beers
  • ½ bunch thyme
  • Salt and pepper
  • 1 Spanish onion, chopped Risotto

Risotto

  • 1 Spanish onion, finely chopped
  • 200 g pearl barley
  • Choice of fresh herbs (chives, Italian parsley, etc.)
  • 1 green onion, minced
  • 50 ml 35% cream
  • 75 g grated parmesan

Instructions

For the Braised Beef

Step 1

Preheat the oven to 350 degrees.

Step 2

Season the meat generously with salt and pepper.

Step 3

In an enamelled cast iron casserole dish, whisk half the butter to a froth over mediumhigh heat. Roast the beef for two minutes on each side, then add the onion, thyme, and star anise. Caramelize for a few minutes.

Step 4

Deglaze with the two Kronenbourg 1664 Blanc beers. Pour gently, to avoid spills. Let the liquid reduce slightly, then add water to bring the broth up to the level of the meat. Bring to a boil. Skim off the fat, cover, and braise in the oven for 2 to 2 1/2 hours.

Step 5

Remove from the oven, let the meat rest about ten minutes, and set aside.

Step 6

Pass most of the broth through a sieve for use in the risotto.

For the Barley Risotto

Step 7

Chop the Spanish onion. Melt the remaining butter in a pan and sweat the onion without allowing it to brown.

Step 8

Add the pearl barley and mix with the butter until well coated. Add enough hot broth to reach the level of the barley. Let the broth evaporate, then add some more up to the same level. Repeat until the barley is tender.

Step 9

Once the barley is cooked, add the cream, cook until slightly reduced, then remove from heat. Add parmesan cheese and a knob of butter; mix. Finish with the fresh herbs and green onion.

To serve

Step 10

Serve the risotto in a large bowl, with the beef resting on top, and drizzle with the reduction.

Step 11

Pair with Kronenbourg 1664 Blanc and enjoy!

Enjoy