Beef barley soup

In a large pot on high heat melt the butter with about a tablespoon of oil until the fat sizzles and starts to smoke.

Add the cubed beef in an even layer and let it colour; a big load of cold meat cools the fat and makes it boil in its juices.

Stir, add the chopped onions and cook a couple of minutes with the meat.

Cut the carrots in slices then sticks, and the celery in halves and halves again; add the carrots, celery and tomato and mix.

Chop the garlic, removing the germ. Add the garlic, bay leaves, basil and thyme; season with about a teaspoon of salt and plenty of pepper.

Add the beef shank, pour the stock over it, add about three more cups of water and stir so nothing sticks.

Bring to a boil on high heat, then turn down to medium, add about a teaspoon of hot sauce and simmer a good hour.

Meanwhile wash the corn cobs to remove the fibres and cut the kernels off down to the woody part.

After about half an hour skim the scum with a skimmer, stir and keep the meat covered.

Add the barley and corn with about two more cups of liquid, bring back to a boil and cook the barley about 20 minutes, until it has a little resistance.

Add the frozen peas; they cook in a minute or two.

Lift out the shank, separate the meat from the membrane and fat, cut it small and return it; if it is still hard after about an hour and a half, add water and keep cooking.

Taste and adjust the salt and pepper. Serve without the bay leaves.