This is a proper winter staple in our home — simple ingredients, slow cooking and rich deep flavour from our Irish Moiled shin on the bone. It is even better the second day.

Ingredients

• 1kg beef shin (on the bone)
• Soup mix (barley, lentils, split peas)
• Carrots, onion & celery
• Potatoes
• Bay leaf & fresh thyme
• Savoy cabbage
• Salt & black pepper
  

Method

1. Soak the soup mix in cold water overnight. Rinse well the next day.
2. Brown the beef shin in a heavy pot until well coloured. Season with salt and pepper.
3. Build the base.
   Add onion, carrots and celery. Cook for a few minutes, then add water to cover.
4. Simmer gently for around 2 hours, skimming if needed.
5. Add the soup mix, potatoes and herbs.
   Simmer for 1–1½ hours more.
6. Add shredded cabbage for the final 15 minutes.
7. Remove the bone, shred the beef and return to the pot.
8. Adjust seasoning and serve.
   

Best enjoyed with some good bread.