Manx broth

Kindly supplied to us by Rosemary from Rearyt Ny Howe, Kione Droghad, Isle of Man


  • Piece of Shin Beef
  • Marrow Bone
  • Salt and Pepper
  • 2oz Pearl Barley
  • Diced onion, leak, carrot, turnip, parsnip and cabbage
  • Sprig of Tyhme
  • Parsley

Boil shin and bone together with a pinch of salt. Keep topping up the water and when the meat is cooked, take it out. (The meat can be served cold as a separate meal).

Put the stock on the heat again with the barley which has been soaked overnight. Let the liquid simmer until the barley is cooked, stirring occasionally to prevent it from sticking. Then add the diced vegetables. Add the tyhme and parsley and keep the broth gently simmering until the vegetables are cooked through.



Recipe Celtic nation: