• Ingredients
     
    • Boiling beef cut of your choice; 1.2kg - Rolled Beef Chuck, Faux Fillet of Beef or Featherblade of Beef
    • Handful small potatoes, cooked and halved
    • 2 carrots, peeled and cut into 2cm chunks
    • 1 parsnip, peeled and cut into 2cm chunks
    • Half a neep (swede), peeled and cut into 2cm chunks
    • A third of a celeriac, peeled and cut into 2cm chunks
    • 1 leek, cleaned and cut into 2cm chunks
    • 6 leaves savoy cabbage, chopped into 2cm chunks
    • 1 clove garlic
    • Fresh herbs and parmesan to garnish
  • Method
     
    1. Bring 2.5l water to the boil. Add the beef cut of your choice, salt, bay leaf, peppercorns and halved browned onions.
    2. Tie parsley stems and spring onions together and add to the pan.
    3. Cover and simmer for 3 hours, skimming off any foam which gathers on the surface from time to time.
    4. Peel vegetables and cut into 2cm chunks. Add to the water and continue to cook for a further 30 minutes, or until the vegetables are cooked but hold their shape.
    5. When the meat is tender, lift it out of the stock and let it rest for 10 minutes.
    6. Roast vegetables in beef dripping or oil until they take on a bit of colour.
    7. Deglaze with the stock, adding enough to simmer the veg. Simmer until they still have some bite.
    8. Slice your beef across the grain and serve with vegetables and stock.
    9. Garnish with fresh herbs (our chef loves parsley) and freshly grated parmesan.
    10. Chef’s tip: serve with gratinated marrow bones – the flavour combination is superb.
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