1kg (3lb) piece of beef skirt - ask your butcher for this
300ml (½ pint) broth mix (to include pearl barley, red lentils, split peas and green peas), soaked according to the instructions on the pack
2 medium carrots, finely chopped
1 medium parsnip, finely chopped
2 medium onions, finely chopped
¼ white cabbage, finely chopped
1 leek, finely chopped
1-2 tsp salt
2Tbsp. freshly chopped parsley, to serve
Directions
Step 1
Put the marrow bone and beef skirt into a 5.7 litre (10 pint) stock pot and add 2.6 litres (4½ pints) of cold water - there should be enough to cover the meat.
Step 2
Bring the stock to the boil, remove the scum from the surface and discard. Turn the heat down low, add the broth mix and simmer, partially covered, for 1hr 30min, skimming the surface occasionally.
Step 3
Add the carrots, parsnip, onions, cabbage and leek and another 600ml (1 pint) water, cover to bring to the boil quickly, then simmer for 30min.
Step 4
Remove the marrow bone and piece of beef from the broth. Season well with the salt and some freshly ground black.
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