100g/3½oz mature hard Caerphilly cheese, broken into shards
salt and freshly ground black pepper, to taste
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.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.