Boiled meat with vegetables and barley

A classic in a new guise.

Many people know boiled meat with boiled potatoes. In this recipe, the classic dish gets a new, healthy accompaniment: barley.

Not only does it taste good, it is also ideal for people with diabetes - due to its high fiber content and slow effect on blood sugar. Together with tender meat and vegetables, it makes a simple, balanced dish for every day.

person 2 Persons

clock 120 Minutes

Ingredients for two persons

• 1 tbsp olive oil

• 240 g lean beef brisket or boiled beef

• 1 spices (e.g. peppercorns, bay leaf, cloves),

• possibly in a spice bag

• 1.5 L water

• 100 g carrots, peeled

• 50 g celeriac, peeled

• 50 g leek, trimmed

• 100g onions

• 10 g parsley stalks and lovage

• 160 g rolled barley

• salt

Preparation

Halve the onions and roast them cut-side down over very low heat.The longer, the more aromatic – up to 30 minutes for sweet, caramel-like notes.The roasting process can take up to half an hour.That way you’ll also get the desired sweet aromas through caramelization.But it also works if you only roast them briefly!

Create a vegetable bundle from the carrot, celeriac, and leek.

Blanch the meat in hot salted water and then drain it.Rinse first with hot, then with cold water.

Bring water to a boil in a pot and salt it.Add the boiled beef into the gently simmering water.Now add the tied-up vegetables and the roasted onion.Let it cook just below the boiling point, occasionally skimming off the foam.

After about half an hour, add the spice sachet.After another half an hour, add the barley, parsley stems, and lovage.

When the meat is done (cooking time around 90 minutes), remove it along with the vegetables from the broth.You’ll know the meat is done when you poke it with a meat fork or thick needle and it goes in without resistance.

Now strain the broth through a (filtering) cloth, and season the broth as well as the barley to taste.

Arrange one slice of meat on top of the barley together with the vegetables and some broth on a suitable plate.

Nutrition values*

This recipe contains 495 kcal, 34g protein, 54g carbohydrates and 13g fat per person.

Tips and tricks

• The barley could also be cooked separately – this would make it easier to portion the overall quantity.It’s worth preparing a significantly larger amount of the recipe right away.The cooked ingredients can be turned into a very tasty salad (e.g. to take with you the next day), or the whole dish can simply be reheated!

  This also simplifies the shopping process.

• The vegetables can be expanded however you like, for example with savoy cabbage, white cabbage, parsnips, or other types of root vegetables.

• There’s also a lot of variation possible with the meat:

  A marbled cut of boiled beef has around 230 kcal per 100g (raw), while a lean cut has around 130 kcal per 100g.

  We calculated using a lean cut.

  So it’s definitely worth paying attention when shopping.

Diabetes Management

In your CamAPS FX App, the mobile application for controlling your myLoop, enter 54 grams of carbohydrates in the bolus calculator.

If you are not yet working with the myLoop, enter the corresponding bolus for 54 grams of carbohydrates.

Good to know

Tafelspitz (the pointed end of the top sirloin, also known as beef rump cap or picanha in some regions) is especially popular in Austria. It contains less fat but has a good ratio of meat to fat, making it a great alternative to "our" boiled beef.

Traditionally, boiled potatoes are served with boiled beef. However, barley is not only a flavorful alternative, it also offers many health benefits. Barley is generally rich in dietary fiber, which causes blood sugar levels to rise slowly. It also contains a high amount of beta-glucans, which can have a positive effect on cholesterol levels. Thanks to these components combined with a good amount of protein, barley is very filling.

The beta-glucan content in barley is significantly higher than in many other grains such as wheat. Alongside oats, barley is one of the grains richest in beta-glucans.

Overall, this dish contains little fat (though this can vary depending on the cut of meat), and is high in protein and dietary fiber.