Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
From Saturday Kitchen
Ingredients
For the cawl
- 1kg/2lb 4oz beef shin, on the bone
- 3 carrots, roughly chopped
- 3 leeks, roughly chopped
- 1 onion, roughly chopped
- 2 tbsp parsley stalks
- 600ml/20fl oz vegetable stock
For the beef fillet poached in cawl broth
- dash oil
- 2 x 200g/7oz beef fillets
- 1 small potato, finely chopped
- ¼ swede, peeled and finely chopped
- 3 baby leeks, thinly sliced
- 3 baby turnips, finely chopped
- 3 baby carrots, trimmed
- 2 small round shallots, quartered
- 1 small spring cabbage heart, shredded
- 1 celery heart and leaves, heart chopped
- few parsley leaves
- 100g/3½oz mature hard Caerphilly cheese, broken into shards
- salt and freshly ground black pepper, to taste
Method
-
To make the cawl, put the beef shin, vegetables and parsley stalks in a pan, cover with the cold stock and bring to a boil. Skim and discard any impurities rising to the top of the liquid and simmer for 2–2½ hours, or until the meat is just tender.
-
Carefully strain the cooking liquor, discard the veg and pick the shin meat into small pieces, discarding the bone. Taste the stock and season with salt if necessary.
-
To make the beef fillet, heat a dash of oil in a hot pan. Season the beef with salt and freshly ground black pepper to taste and fry the beef fillets on all sides, until browned. Remove from the pan.
-
Heat enough of the broth to cover the beef in a saucepan and poach the beef gently for 5 minutes, until cooked, but still rare.
-
Heat the remaining broth in a saucepan and simmer the potato, swede, leeks, turnips, carrots, shallots, cabbage and celery heart, until just cooked.
-
To serve, sit some of the vegetables in the bottom of each of 4 soup bowls, pour some of the broth over the top. Slice each beef fillet in half horizontally and lay a slice on top of each bowl, garnish with the celery leaves, parsley leaves and shards of cheese.