Put into a large pot: the 1.8 kg beef shin, about 2.5 to 3 litres water, 2 beef stock cubes, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, bay leaves if using, a little salt and black pepper. Bring to the boil.

Then lower the heat and let it simmer gently for 2.5 to 3 hours, or until the meat is very soft, the sinew loosens, and the meat pulls apart easily.

Take the shin out of the pot. Do not throw away the liquid — that is your soup base. Let the meat cool slightly, then remove bones, remove unwanted tough sinew, and shred or flake the meat into nice bite-size pieces.

If needed, clean the pot a little and return: the broth, the shredded meat, and the 2 chopped onions. Let that simmer for about 10 minutes.

Now add: 3 diced carrots, 3 diced potatoes, celery if using, and 200 g split peas. Let everything simmer slowly for 1.5 to 2 hours with the lid on loosely. Stir now and then so the split peas don’t catch at the bottom.

At this stage, if the soup is too thick, add a little hot water. If it tastes like it needs more flavour, add more salt, more pepper, or a little more Worcestershire sauce.

Once the vegetables are soft and the soup tastes good, add ¾ cup glippertjies. Let it simmer for another 10–15 minutes, until the pasta is cooked.

If the soup is still too thin, mix 1 tbsp Maizena with a little cold water. Stir that into the soup and let it simmer a few more minutes. Add a second tablespoon only if needed.

Taste and adjust: salt, pepper, herbs, and chilli, if you want a bit of heat.