SHIN SOUP RECIPE RECIPES

1. Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
2. Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
3. Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
4. Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
5. Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
6. Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
7. Peel, dice and add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked.
8. Serve with a dollop of sour cream, if you like.

Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender. 

Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.

Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid. 

Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.