Beef Shin Soup

We thought we'd share some trusty recipes using our own produce and items from our farm shop, to help inspire some nutritious home-cooked meals.

Beef shin is such a brilliant cut of meat. It’s packed with collagen, which breaks down during slow cooking to create a rich, silky texture and a naturally thick, glossy sauce. Being a hard-working muscle, it also has a much deeper, richer beef flavour than some of the more expensive cuts. Cooked low and slow, all that tough connective tissue melts away, leaving you with incredibly tender, melt-in-the-mouth meat that still holds its shape.

Feeds 4-6 people.

Ingredients : 

800g-900g beef shin

200g soup mix (rinsed)

2 x onions, chopped

3 x carrots, diced

2 x celery sticks, chopped

2 x leeks, cleaned and sliced

3 litres of cold water 

1 litre veg stock 

Salt and black pepper to taste

Directions:

Cut the beef chin into small chunks. Brown off in a big pot,.heavy bottomed one if possible! Season the beef with salt and pepper. Once browned all over remove beef from the pan.

Next up, add all the veg and a bit more oil if needs be. Let this cook on a medium to low heat, being careful not to let things burn. You wanna sauté it!

Put the beef back in the pan and add 3 litres of cold water along with the soup mix. 

Leave this cooking on a lowish heat for 1-2 hours. The beef will fall apart beautifully. During this time if the water is looking low add some more. 

Add the veg stock and let it shimmer for 15minutes. Then season with salt and pepper.

This soup tastes great the next day! It may need a bit of water to loosen it up if reheating. 

Freezers well for up to 3 months..