Isle of Man

Food & Recipes

Cornish cuisine has long celebrated hearty, practical fare made from local ingredients. Fishing, farming, and foraging formed the backbone of traditional diets. 

Click Isle of Man to return to its home page, and the logo to return to the Home page.

Manx Food

The Isle of Man is, as its name suggests, an island surrounded by pristine waters and abundant sea life.  So it comes as no surprise that seafood is a dominant aspect of Manx food. Isle of Man was the first island nation endorsed by UNESCO as a world biosphere region.  


Watch a quick overview of the food and drink of IOM, presented by the IOM government.  Then learn more by going to their YouTube channel and to the IOM Food and Drink Website.

Food Overview

Local Vendors

Recipes

  • Manx Broth

Manx Broth

Background

Manx broth is a traditional peasant soup from the Isle of Man, known for its hearty flavor and connection to the island's farming heritage. It's a simple, nourishing meal, often made to warm families after long days of working the land, using whatever vegetables and grains were available. Manx broth was traditionally served at weddings, eaten from wooden bowls called piggins and mussel shells called sligs.  

Recipe

This version of Manx Broth features beef shank in place of the traditional beef shin, which can be difficult to find in the United States. The shank still provides the same rich flavor. Note, this version omits onions and garlic.  Feel free to add these for additional flavor and to use the broth as a base for other recipes.

Prep: 10 min

Cook:  105 min

Total:  125 min

Servings:  4-6

INGREDIENTS 

1 piece beef shank

1 marrow bone, cut in half

Sprig of thyme

Salt, to taste


4 quarts water

4 cups diced vegetables:

     Carrots (about 2)

     Parsnips (about 2)

     Turnips (1 or 2)

     Celery Stalks (about 2)

1 cup pearled barley

TO MAKE:

  • Fill a large pot with water and add the beef shank, marrow bone, thyme, and salt to taste. Bring to a simmer and cook for one hour.
  • Once the meat and bones have cooked for an hour, remove them from the pot. Discard or use the meat for another recipe.
  • Dice the vegetables into 1/2 inch pieces.
  • Add the diced vegetables and barley to the pot. Simmer for 45 minutes, until vegetables are soft.
  • Skim any fat off the top if necessary and then serve hot.

Step-by-Step

Fill a large pot with water and add the beef shank, marrow bone, thyme, and salt to taste. Bring to a simmer and cook for one hour.

Once the meat and bones have cooked for an hour, remove them from the pot.

Dice the vegetables into 1/2 inch pieces.

Add the diced vegetables and barley to the pot. Simmer for 45 minutes, until vegetables are soft.

Printer Friendly