CookEat Recipe

Shin of Beef Liée

Name: Shin of Beef Liée
Ingredients: 1814 Gramme Beef shin — Raw beef shin, four pounds; 4732 Millilitre Water — Cold water, five quarts STARTING; 1 Tablespoon Salt — Salt; 1906 source measure retained without conversion; 1 Carrot — Carrot; 1 Turnip — Turnip; 1 Onion — Onion with two cloves; 2 Leek — Leeks; 1 Stalk Celery — Celery; 1 Bunch Parsley — Parsley; source unit: small bunch; 1 Bay leaf — Bay leaf; 28 Gramme Butter — Butter roux, one ounce; 57 Gramme Flour — Flour roux, two ounces; 3 Tablespoon Sherry — Sherry; 1906 source measure retained without conversion; 0.5 Lemon — Lemon, juice; 1 Saltspoon (source measure) Cayenne pepper — Cayenne; 1906 source measure retained without conversion; source unit: saltspoon

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Bring four-pound shin, five quarts STARTING water and salt to boil, SKIM SCUM; add roots/greens, cover and slow-boil THREE AND HALF HOURS, skimming fat.
Step 2
Brown separate butter/flour roux lightly, strain measured actual beef broth into it, whisk TWO minutes, add sherry/lemon/cayenne and boil TEN minutes. Record final soup; cooked beef solids are strained out and need separate documented use if consumed.

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