Beef Soup

Sunday beef soup is golden, clear and deeply flavoured – its secret is not haste but slow, gently simmering cooking that draws everything out of the meat and the bone.

1. Put the beef on to cook in cold water and bring it slowly to the boil – meanwhile carefully skim off the grey foam that forms on top, so the soup stays clear.

2. Add the cleaned carrot, parsley root, celeriac and the whole onion.

3. Season with salt and pepper and cook over the lowest possible heat, barely simmering, for about 3 hours – do not let it boil, or it turns cloudy.

4. Strain the finished soup, take out the meat and slice it, and cut the vegetables into rounds.

5. Serve the strained, hot soup sprinkled with fresh parsley.

Tip: Shin is the tastiest cut for this soup – its connective tissue almost melts away during the long cooking and makes the broth silky.