Sneem Black Pudding
90 min · 799 kcal · 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.
Instructions
- 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.
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216kcal
6gprotein
49gcarbs
2gfat
12gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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