Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Soup and Bouilli
An old English boiled-beef dinner that gives two courses from one pot: a clear barley broth served first, then the bouilli itself — a piece of shin simmered until it falls into flakes — carved with its root vegetables and a dab of mustard.
Method
- Put 180 g of beef shin into a small deep saucepan and pour over 900 ml of cold water — it must start cold, or the meat seizes and the broth stays cloudy. Bring it up very slowly over a low-medium heat, which should take about 15 minutes, and skim off every bit of grey froth as it rises with a spoon.
- Stud the 1 peeled onion with 2 cloves and drop it into the pot with the 1 halved celery stick, 1 bay leaf, 2 sprigs of thyme and 6 black peppercorns. Do not salt yet.
- Set the lid ajar and hold the pot at the barest simmer — one lazy bubble every second or two — for 2 hours. A rolling boil will turn the broth grey and the beef stringy. Top up with a splash of boiling water if the meat ever comes above the surface.
4 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
216kcal
6gprotein
49gcarbs
2gfat
12gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat