Name: A Winter Broth
Yield: Serves eight to ten
Cuisine: United Kingdom
Ingredients: sea salt and black pepper; 1 litre (1¾ pints) bouillon; 3 leeks, cut into 5mm (¼in) cubes; 2 carrots, peeled and cut in half; 3 onions, peeled and cut into 5mm (¼in) cubes; a few sprigs of dried rosemary; good-quality olive oil, for dousing; 1 tablespoon olive oil; a few sprigs of thyme; 3 bay leaves; 4 sticks celery; 1 onion, peeled, halved and studded with 6 cloves; 1 leek, cut in half; 1 garlic clove, cut in half; 1 kg (2 lb 4 oz) beef brisket; a few drops of dark soy sauce; ½ head of cabbage, quite finely shredded; 450 g (1 lb) cooked cannellini beans or similar; ½ head of celeriac, peeled and cut into 5mm (¼in) cubes; 2 large carrots, peeled and cut into 5mm (¼in) cubes; 6 slices of rustic bread

Preparation info

Serves
eight to ten

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Needless to say, the soup can be made and served before or after serving the meat: if the latter, any leftover meat can be diced and added to the soup.

Ingredients

For the Bouillon

1 kg (2 lb 4 oz) beef brisket
1

Method

To make the bouillon, place the meat in a large saucepan and cover with cold water. Bring to the boil and then drain, discarding the liquid. Cover again with cold water, bring to a simmer, then add the onion, carrots, leek, celery and herbs. Simmer very gently, from time to time skimming off any scum or grease that comes to the surface and ensuring that the meat is always covered, adding fresh