Recipes, Beef Recipes

Beef shin, soy & ginger noodle broth

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This is a super simple recipe and results in what feels like a wholesome and restorative soup. The shin is a great cut for this as it can stand up to a long simmer. Be prepared to slurp those noodles down.

I have a deep and unwavering love for broth. Something that is so simple but can only become something extraordinary with an understanding and respect for the process. They cannot be rushed, and there are no shortcuts. The flavour relies upon layers, and it is pointless to hope for something magical if you don’t start with good fresh stock. This recipe is simplicity at its best.

Serves 3-4

Ingredients

Shop the ingredients

Directions

  1. In a heavy-bottomed pan, add the stock and the shin and bring to a very gentle simmer. After 10 minutes, remove any foam that comes to the surface.
  2. Take 8 of the spring onions, wash them and then lightly smack them with the flat of a knife. Add these along with the ginger, fish sauce, soy sauce and garlic. Place a lid on the pot and allow to simmer very, very gently for about 2 ½ hours.
  3. Take the broth from the heat and check if the beef is cooked – it should be yielding when pressure is applied with the back of a spoon.
  4. Fish out the spring onions, ginger, and garlic.
  5. Add a tablespoon of vinegar.
  6. Bring a pot of water to the boil to cook the noodles. Place the noodles in and cook for 3 minutes.
  7. Drain the noodles and add them to the broth.
  8. Thinly slice the remaining 2 spring onions.
  9. Check the seasoning of the broth and adjust as necessary. Using soy sauce instead of salt.
  10. Garnish with the thinly sliced spring onions and the picked coriander.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.