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Ingredients: - 700g shin of beef, trimmed and cut into bite
- sized pieces
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 large carrot, peeled and slices
- 2 medium leeks, trimmed and thinly sliced
- 1 medium onion, peeled and chopped
- 100g sweetcorn niblets
- 200g Savoy cabbage, trimmed and roughly
- chopped
- 100g mushrooms, whipped and sliced
- 100g dried or fresh spaghetti
- 1 tablespoon fresh parsley chopped
Method: - Put the meat in a large saucepan. Add 2.3 litres of water, the bay leaf, salt and pepper and bring to the boil. Simmer gently, covered for about 1.5 hours.
- Add the carrot, leek and onion to the pan and simmer for about 30 minutes. Then add the sweetcorn, cabbage and mushrooms and simmer for a further 15 minutes or until the vegetables are tender.
- Add the spaghetti about 10 minutes before the end of the cooking time for dried pasta or 3 minutes for fresh pasta.
- Skim off any fat from the surface, adjust the seasoning and stir in the parsley. Delicious served with fresh crusty bread.
Serves 4-6
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