Magic Beef Shin Soup – Warm up during the winter nights

It’s more than a bit nippy in South Africa right now and we have the solution for you. A bowl of delicious heart-warming soup. Soup…

2 min read 26/07/2021

It’s more than a bit nippy in South Africa right now and we have the solution for you. A bowl of delicious heart-warming soup. Soup is a universal meal that everybody can get behind with countless recipes across the globe. We want to introduce you to our Magic Beef Shin Soup. It’s rich, warm and packed with all the nutrients you need during the cold months.

The great thing about soup isn’t just that it’s one meal in a pot, but it’s so easy to make and full of the best nutrients. The meat browning and shredding does take a bit of time and is well worth it. The browning of the meat adds tons of flavour and the flavour is intensified with the deglazing liquid.

Use your biggest stockpot that can take a lot of liquid and let the cooking begin. Add all of the veggies for added vitamins and fibre for the perfect meal in a bowl. Add some fresh crusty bread on the side to soak up all of the goodness.

Magic Beef Shin Soup Recipe

5 from 1 vote

Recipe by Silwood School of Cookery
Course: MainCuisine: GlobalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Total time

hours

minutes

Ingredients

1-1.2 kg boneless beef shin
neutral oil
250 ml dried soup mix (Lion brand is excellent)
300 g sliced carrots (4-8 depending on size)
300 g sliced leeks
600 g diced, peeled potatoes (4-6 depending on size)
150 g chopped celery (soup celery if possible), stalks and leaves
1 onion, chopped
2×410 g canned chopped tomatoes
2 litres beef stock (optional)
30-50 ml Worcestershire sauce
salt to taste

Method

Heat a little oil in a large 5-litre pot. Brown the meat well in batches. It’s important to get a good golden colour as this adds to the flavour of the soup. Deglaze the pot with a little water, if necessary, between browning and reserve the deglazing liquid.
Return the browned meat to the pot and add 5 litres of water, including the deglazing liquid. Bring to the boil and allow to simmer for 2 hours, until the meat is soft.
Soak soup mixture in water for 30 minutes, drain and rinse well under running water.
Remove the meat from the pot. Add the dried soup mix, chopped vegetables and tinned tomatoes.
Add water or beef stock to bring the level back up to 5 litres. Bring to the simmer and allow to cook for approximately 1 hour.
Shred the beef shin, discarding any fat or connective tissue. Return to the pot.
Once the soup mix and vegetables are cooked through, season the soup with salt, pepper and Worcestershire sauce to taste.