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Measure 120 g dried broth mix and leave to soak overnight in cold water.
Add a little oil to a large soup pot and allow to heat up whilst you coat 1.2 kg boiling beef (short ribs) with some salt and pepper.
Place boiling beef into a large soup pot and brown off on all sides before adding 4 cubes lamb stock cubes dissolved in 3.5 litre water.
Simmer on medium heat for 2 hours, skimming any skim/fat off the top of the soup as needed.
Whilst the beef is simmering, prepare the vegetables: grate 2 carrots, grate ½ swede, finely chop 2 onion, finely slice 1 leek, peel and cube 2 potato (medium).
After 2 hours, add the prepared vegetables into the soup pot with the drained broth mixture and 2 bay leaves.
Bring to boil, and then turn down to a simmer - allow to cook for 1.5 hours.
Finally, remove boiling beef and bay leaves from pot.
Once the beef has cooled, remove fat and shred the meat before adding the shredded meat back into the pot of soup along with 1 handful parsley (roughly chopped).
Season to taste & serve with fresh bread.