Name: Pot au feu
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 piece beef shin (you can use oxtail); 750g-1kg topside steak or 2 pieces of chuck steak, tied into a snug roll; 1 medium onion, peeled and quartered; 4 carrots, peeled and halved lengthwise; 2 stalks celery, chopped into lengths; 1 bouquet garni – parsley, thyme and bay leaf tied together in a small bundle; 4-6 medium agria potatoes, peeled and halved lengthwise; 1/2 cabbage, chopped into wedges; sea salt and black pepper; wholegrain mustard, to serve

Ingredients

2 piece beef shin (you can use oxtail)

750g-1kg topside steak or 2 pieces of chuck steak, tied into a snug roll

1 medium onion, peeled and quartered

4 carrots, peeled and halved lengthwise

2 stalks celery, chopped into lengths

1 bouquet garni – parsley, thyme and bay leaf tied together in a small bundle

4-6 medium agria potatoes, peeled and halved lengthwise

1/2 cabbage, chopped into wedges

sea salt and black pepper

wholegrain mustard, to serve

Method

1.lace the meats, vegetables and bouquet garni into a stockpot and cover with cold water. Gently bring to a simmer, removing any scum that floats to the surface. Simmer for 2 hours, occasionally removing any further scum, until the meat is fork-tender. Add the potatoes, then cook for another 15 minutes. Season with sea salt and ground black pepper.

2.Place the cabbage wedges on top of the meat and the vegetables, then cover. Simmer until the cabbage is cooked but still crunchy – about 7-8 minutes.

3.Pull apart the meat and place, along with the vegetables, into a large serving dish and pour over ladles of the stock. Serve with grainy mustard.