15 minutes
45 minutes
Serves 4
Ingredients
300g cooked Scotch Beef, shredded
2 tbsp olive oil
Knob of butter
3 onions, thinly sliced
4 thyme sprigs
75g pearl barley
1 litre beef stock
½ Savoy cabbage or cavolo nero, shredded
4 slices of baguette
4 slices of Gruyere cheese
Cooking Method