A Winter Broth

Preparation info

  • Serves

    eight to ten

    • Difficulty


Appears in

A Long and Messy Business

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.


For the Bouillon

  • 1 kg (2 lb 4 oz) beef brisket
  • 1


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