Beef Shin and Barley Soup

Beef Shin and Barley Soup

Recipe by Paula McIntyre

Ingredients:

1kg beef shin, bone in
2 onions, finely chopped
1 carrot, chopped
2 sticks celery, chopped
Handful soup celery, chopped
3 tablespoons Broighter Gold rapeseed oil
1 tablespoon tomato puree
1 tin chopped tinned tomatoes
1 litre water
100g barley
Handful chopped parsley

Method:

  • Heat a tablespoon of the oil in a large saucepan until smoking.
  • Season the shin and seal off on both sides for a minute each.
  • Set aside and add the remaining oil and vegetables, apart from the soup celery.
  • Season with salt and pepper and cook on a medium heat for about 10 minutes.
  • Add the tomato puree and cook for a minute.
  • Add the water and return the meat to the pan.
  • Cover and simmer for an hour.
  • Add the barley and soup celery and simmer for a further hour or until meat is fork tender.
  • Add more water if necessary.
  • Rest the meat and then shred and add to the soup with the parsley.
  • Cook for a minute and serve.

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