RECIPE INGREDIENTS3 lb beef suitable for boiling
8 cups water
3 pieces of marrow bone, 1 lb
6 young carrots, scraped and chopped
6 leeks, trimmed and washed well
6 white celery stalks, chopped
6 baby onions, peeled
10 oz savoy cabbage
1 boneless chicken breast, cut into thin strips
DIRECTIONS
Cut up the beef into slices and put it in a saucepan. Cover with the water, and add the bones. Cover and bring the water to a boil. Cook the meat over gentle heat for about 2 hours.
Add the carrots, leeks, celery, onions and cabbage and cook for a further 30 minutes.
Remove the meat and vegetables from the stock. Discard the bones and transfer the meat and vegetables to a large plate.
Degrease the stock. Add the chicken breast and return the stock to a boil. Cook for 10 minutes. Add the meat and vegetables and bring back to a boil. Serve.
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