Beef Soup is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic soup of beef with vegetables and herbs. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Soup.
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This is a classic recipe for a Victorian version of Beef Soup that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF SOUP.—Cut a shin or leg of beef into pieces, with six onions, two carrots, a head of celery, two turnips, a bunch of sweet herbs, pepper, salt, and allspice. Put the whole into a stew-pan together, and set it over a slow fire for an hour, then pour over it two quarts of boiling water; let it stew till the meat is tender. Then take out the best parts of the meat, and let the rest stew with the herbs until all the juices are extracted. Put in the best pieces again, simmer altogether, to near boiling-point, skim thoroughly, and serve.
Modern Redaction
Ingredients:
1 shin of beef, cut into pieces
6 onions
2 carrots
1 head of celery
2 turnips
1 bunch of sweet herbs
salt, freshly-ground black pepper and ground allspice, to taste
Method:
Combine all the ingredients in a large pan and season to taste with salt, black pepper and allspice. Heat gently over low heat for 60 minutes then pour over 2l of boiling water then bring to a simmer, cover and stew gently for about 3 hours, or until the meat is tender.
At this point remove the meat and cut off the best parts (set aside). Return the remainder of the meat to the pan and stew with the herbs, uncovered, for a further hour to flavour the stock. Now return the best pieces back to the pan (cut into serving pieces) and allow to heat through. Skim the surface to remove any fat and serve.
