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Click picture to enlarge
This main meal soup is created from cubed shin beef
with lots of vegetables and herbs.
Simmer the soup for 3½ hours and you will have a tender beef soup. |
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KEY POINTS
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Preparation Time: |
10 mins |
Cooking Time: |
3½ hours |
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How Difficult |
Easy |
Freeze? |
Yes |
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Servings |
4 portions |
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NOTES FOR THE COOK
| This beef soup recipe is based around a cheaper cut of meat,
shin. Other similar cuts can be used such as brisket, chuck or
neck. Simmering these cuts of meats for 3 to 4 hours tenderises
the meat and allows the vegetables to absorb the flavour of the
beef.
You are unlikely to be able to buy shin beef from your local
supermarket but they will sell braising steak. The cuts of beef
in a packet of supermarket braising steak is rarely disclosed
but it is likely to include shin and some of the other cuts
mentioned above. We prefer buying meat from our local butcher
and choosing a specific cut, but supermarket stewing steak is a
good substitute.
Cover the soup during cooking to reduce the heat required to
keep it simmering. |
INGREDIENTS
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Ingredients |
Metric |
Imperial |
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Shin beef |
450g |
1lb |
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Tomatoes (any type) |
110g |
4 oz |
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Pearl barley |
80g |
3 oz |
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Carrots |
2 medium |
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Celery |
2 sticks |
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Potatoes |
2 medium |
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Onion |
1 large |
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Dried parsley - see note above |
1 teaspoon |
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Dried thyme - see note above |
1 teaspoon |
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Ground cumin |
¼ teaspoon |
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Bay leaf |
1 |
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Tomato concentrate |
2 tablespoons |
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Beef stock |
1.2 litres |
2 pints |
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Salt and
Pepper |
To taste |
COOKING EQUIPMENT
1 large pan
PREPARATION
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All the preparation below can be done while the beef
is simmering
Roughly chop the carrots
Roughly chop the onion
Roughly chop the celery
Roughly chop the tomatoes
Remove any excess fat from the beef
Cut the beef into 1.5cm (½in) cubes |
Cooking Method
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Pour the beef stock into the large pan and add the
beef cubes.
Bring the mixture to a boil and then turn the heat down low to
let the mixture simmer. Cover the pan with a lid to keep the liquid
in and reduce the heat required to keep the mixture simmering. |
While the beef is simmering, prepare the vegetables
as described above.
Add all the ingredients, except the potatoes, to the pan and stir
well. Let the soup simmer for 2 hours 45 minutes, stirring a couple
of times. Peel and cube the potatoes and add them to the soup. Cover
and simmer the soup for 45 minutes more. |
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Serve the soup into warm bowls and provide lots of crusty fresh
bread. |
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