Scotch Beef Ox Broth Soup by Porter and Rye

Quality Meat Scotland


Standard Supplier 2nd August 2016
Quality Meat Scotland


Standard Supplier

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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.