Beef Shin and Barley Soup

Paula McIntyre - The Show's Resident Chef

Beef broth has been in the news of late as a super food – tell us something we don’t know here! Shin soup was a mainstay of my childhood – there would invariably be a pot on the stove and nothing warmed the heart and soul, never mind the belly, like it. My recipe below is for a hearty soup using beef shin as a base, with the bone in so you get all that richness from the marrow. I’ve added traditional barley but also some tinned tomatoes for a slightly Italian feel.

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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