Original Smoke & Spice: smoky beef cheek soup

Marcus Peters' from The Original Smoke and Spice Company shares a comforting pearl barley soup with smoky beef cheeks and kale.

Photo: The Hairy Bikers

Ingredients

1 cup pearl barley
3 cups chopped root vegetables
2 beef cheeks or 300g brisket
3 cups chopped kale
2 litres beef stock
100g butter
1 tablespoon Original Smoke & Spice seasoning
1 chill

Method

Heavily season beef cheeks and BBQ or grill until a nice charred exterior then set aside.

Gently fry root vegetables in butter and add stock and bring to the boil.

Add beef cheeks and gently boil for 45 minutes or until becoming tender.

Add the pearl barley and gently boil for 30 minutes.

Finish with chopped kale, turn off heat and let sit for a further 15 minutes with lid on.

Pull beef cheeks apart and serve with finely chopped chilli.