Beef fillet poached in cawl broth

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4


By Matt Tebbutt
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
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