Scotch Beef Ox Broth Soup by Porter and Rye



Standard Supplier 2nd August 2016

Scotch Beef Ox Broth Soup by Porter and Rye

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Photography by Guy Hinks.


  • 1kg Shin of Scotch Beef
  • 1kg Scotch Beef Cheek
  • 250g Banana Shallots
  • 250g Celery
  • 250g Carrot
  • 250g Leek
  • 3 Cloves Garlic
  • Salt and pepper
  • Oil for frying


1. Place the Scotch Beef cheek and shin in a sous vide bag and vac pac. Place in a water bath at 84 degrees Celsius for 18 hours until tender.
2. When the beef is cooked submerge in iced water until completely cold.
3. Finely chop all of the vegetables and finely slice the garlic.
4. Sweat the vegetables with a little oil in a large pan until cooked through and slightly translucent
5. Remove the beef from the sous vide bag retaining all of the liquid.
6. Remove any fat, skin or sinew from the beef and pick down the shin and dice the cheek
7. Place the liquid in the pan with vegetables and reduce by 1/3
8. Place all of the picked and diced beef into the pan and return to the boil
9. Skim any excess fat from the top, Season with salt and pepper.
10. Serve in a soup bowl with crusty bread and butter

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