Soup the ideal winter meal
Beef and white bean soup 1 kg beef shin (cut into thick slices) 2l water 500g small white beans, soaked 100g butter 4 medium onions, sliced 6 medium turnips, cut into segments ½ bunch celery and leaves, diced Salt and pepper
Simmer the shin in the water for as long as necessary until the meat falls away from the bones, or use a pressure cooker for 30 minutes.
Remove the meat, and then cook the beans in the same water, topping up the liquid to 2 litres with water. Simmer until soft, or pressure cook again for no more than 20 minutes depending on the size and how dry the white beans are. Remove everything from the pot and sauté the onions in the melted butter. Then add the celery and turnips and fry on high heat until the veggies turn a nice glossy, golden colour. Return all the liquid, boneless meat and beans to the pot, top up with water and season generously. Cook for 10 more minutes until the turnips are soft and the flavours have amalgamated. Serve with crusty bread and butter for a hearty, satisfying meal.