Pot au feu

Ingredients

• 2 pieces (1.2 kg) beef shin
• 4 thyme sprigs
• 1 rosemary sprig
• 3 bay leaves
• 1 tsp black peppercorns
• 3 - 4 parsley stalks
• 3 tsp salt
• 3 carrots, cut into 5 cm lengths
• 2 parsnips, cut into 5 cm lengths, thick ends quartered
• 3 celery stalks, peeled, cut into 5 cm lengths
• 2 large brown onions, cut into eighths
• 2 large turnips, cut into eighths
• 1 large swede (rutabaga), roughly chopped
• 6 new potatoes
• 12 brussels sprouts, trimmed
• Seeded mustard, to serve
• Horseradish cream, to serve

Resting time: 30 minutes

Instructions

1. Place the beef into a large, heavy-based saucepan and cover with water (about 3 litres). Bring to a simmer and skim any scum that rises to the surface of the water. Wrap the herbs and peppercorns in a piece of muslin and tie well with string. Add the muslin parcel to the water with the salt. Simmer on low heat for 3 hours, or until the beef is tender.
2. Place all the vegetables except the brussels sprouts into the pan in individual piles with the beef and cover with a drop lid or cartouche. Simmer for a further hour until the vegetables are tender, adding the brussels sprouts 10 minutes before the end of cook time. Allow to stand for 30 minutes, then taste and adjust seasoning.
3. To serve, slice the beef shin. Divide the meat and vegetables between bowls and serve with a little broth with the seeded mustard and horseradish on the side.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.