Pearl barley porridge with meat, baked in a pot
3 servings
120 minutes
Barley porridge with meat baked in a pot is a dish that combines rustic simplicity and rich flavor. The barley grains soaked in the aromas of beef, onion, garlic, and spices become soft and flavorful. Slow-cooking in clay pots makes the dish particularly cozy, allowing the flavors to fully develop. Historically, barley porridge was a staple of Russian cuisine—nutritious and hearty—often served in peasant homes. Combined with meat, it transforms into a complete hot meal perfect for cold evenings. Serving it with butter and herbs adds tenderness and freshness, making this porridge not only filling but also delicious.
1
Rinse the pearl barley, pour cold water over it, and let it sit for 3-4 hours.
- Pearl barley: 250 g
2
Cut the meat into small cubes (1 cm on each side).
- Fatty beef: 600 g
3
Fry the onion until golden, add garlic and meat, and fry on high heat for 5-10 minutes, stirring to form a crispy crust on the meat.
- Onion: 2 pieces
- Fatty beef: 600 g
4
Then place the meat with onions in pots, add spices and salt.
- Bay leaf: 3 pieces
- Coriander seeds: to taste
- Cumin (zira): to taste
- Ground black pepper: to taste
5
Drain the water from the pearl barley and distribute it evenly among the pots.
- Pearl barley: 250 g
6
Fill the pots with boiling water so that it covers the contents by 1 cm.
- Pearl barley: 250 g
7
Place the pots in a preheated oven at 200 degrees for 30 minutes, then reduce the heat to 170 and bake for another hour.
8
After that, leave the pots in the turned-off oven for another 30 minutes.
9
Add butter to the cooked porridge and sprinkle with your favorite herbs.
- Butter: 50 g
- Chopped parsley: to taste