ingredients
serves 8
1 piece of marrow bone, about 3/4 pound
3 pound piece of beef skirt
1 1/2 cups mixed dried pulses (pearl barley, red lentils, split peas, green peas etc.) soaked according to pack instructions
2 carrots, peeled and finely chopped
1 parsnip, peeled and finely chopped
2 onions, peeled and finely chopped
1/4 white cabbage, finely chopped
1 leek, trimmed and finely chopped
salt and pepper
2 tbsp chopped parsley, to serve
method
1. Put the marrow bone and beef skirt into a 10 pint stock pot and add 4 1/2 pints cold water - there should be enough to cover the meat.
2. Bring to the boil, remove the scum from the surface and discard. Turn the heat down to low, add the dried pulses and simmer, partially covered, for 1 1/2 hours, skimming the surface occasionally.
3. Add the carrots, parsnip, onions, cabbage and leek and another 1 pint water. Cover to bring to the boil quickly, then simmer for 30 minutes.
4. Remove the marrow bone and piece of beef from the broth. Season the broth with plenty of salt and some pepper, then stir in the chopped parsley.
more information
This is two courses in one - starter and main course.
The beef is removed before the broth is served as a starter. For the next course, divide up the meat and serve it with a potato and turnip mash.
