Shin of Beef Soup

Ingredients

• 2 pounds Beef shin, cut into small pieces (Original recipe calls for 'a shin of beef' which would be 3-4 pounds)
• 8 cups Water (Enough to well cover the meat)
• 1 teaspoon Black pepper (Initial seasoning, adjust to taste)
• 1.5 teaspoons Salt (Initial seasoning, adjust to taste)
• 0.5 cup Cold water (For skimming)
• 2 tablespoons Fresh parsley, chopped (Part of soup herbs)
• 2 sprigs Fresh thyme (Part of soup herbs)
• 1 leaf Bay leaf (Part of soup herbs)
• 1 large Egg white (For clarifying the soup)
• 1 tablespoon Worcestershire sauce (Original specifies Lea & Perrin's)
• 3 tablespoons Dry sherry (Half a wineglass)

Instructions

1. 1Cut the beef shin into small pieces (about 1-inch cubes) and wash thoroughly under cold running water.
2. 2Place the beef in a large pot, add water to well cover the meat (about 8 cups), season with pepper and salt, and bring to a boil over high heat.
3. 3As the soup comes to a boil, carefully skim off and discard the black scum that rises to the surface using a ladle or skimmer.
4. 4Add the cold water to the pot, which will bring more impurities to the surface. Skim off the white scum that appears.
5. 5Reduce the heat to low and allow the soup to simmer gently, uncovered, until it thickens somewhat and the meat is very tender, about 2.5 to 3 hours.
6. 6Strain the soup through a fine-mesh sieve into a clean pot, reserving the meat if desired. Allow to cool slightly, then skim off and discard all visible fat from the surface.
7. 7Add the parsley, thyme, and bay leaf to the strained soup. Taste and add more pepper and salt if necessary.
8. 8Bring the soup to a good boil over medium-high heat and boil for 5 minutes to infuse the herb flavors.
9. 9Beat the egg white until frothy. Remove the soup from heat and slowly pour in the beaten egg white while stirring gently. Return to low heat and simmer for 5 minutes without stirring. The egg white will collect impurities and rise to the surface.
10. 10Carefully strain the soup through a fine-mesh sieve lined with cheesecloth to remove the egg white and any remaining impurities. The soup should now be clear.
11. 11Return the clarified soup to the pot and heat through. Stir in the Worcestershire sauce and sherry. Taste and adjust seasoning if needed. Serve hot.