9 oz. (250g) slice of shin of beef
1 large carrot roughly chopped
2 large celery sticks roughly chopped
1 medium white onion
3.5 oz (100ml) of good red wine
4 sprigs of Rosemary
1 sliced onion
1 cup (200ml) chicken stock
1/2 cup (100m) of water
Ingredients for Jerusalem artichokes:
6 Jerusalem artichokes peeled
1 & 1/2 cup (300ml) double cream
Ingredients for garnish:
2 baby turnips
2/3 cups (100g) of hazelnuts
Directions for cooking beef:
1. Preheat the oven to 320°F (160°C).
2. Heat a casserole pan or heavy-bottomed pan to a high heat and add a tablespoon of light olive oil. Add the beef and brown on each side for roughly 2 minutes until you have some even, brown caramelization on the under side.
3. When the beef is caramelized on all sides add the chopped carrots and celery and fry for a minute. Add the rosemary sprigs and the onion and fry for a further minute, giving the vegetable ingredients a good stir.
4. Add the red wine and scrape off any charred bits on the bottom of the pan. Simmer the wine for a minute and then add the chicken stock and top up with water, making sure that the stock does not cover the surface of the beef. Season with a good pinch of sea salt.
5. Place the lid on the pan and put in the oven for 4 hours, checking regularly to make sure that the pan do not dry out if the sauce becomes too dry then top up with water. The beef is ready when the beef is tender and falls off the bone.
6. Take the beef out of the sauce and place onto a board. Strain out the vegetables and reserve the stock juices and simmer on a low flame until halved in volume and season to taste. Roughly separate the beef into smaller pieces with a fork and place in a frying pan. When ready to eat reheat the beef in the pan with three tablespoons of the reduced stock to prevent the meat from drying out.
Directions for artichokes:
1. Place the double cream in a pan and simmer the artichokes on a low to medium flame until tender approx. 25 minutes, until you can gently insert a knife into the artichokes.
2. When tender, remove the artichokes and place in a blender with a tablespoon of the cream and pulse for a minute until the puree is a smooth, velvety consistency.
3. If the puree is a bit dry add cream by the tablespoon to get the desired consistency. When ready to serve reheat in a pan on a low flame.
Directions for the garnish:
1. Thinly slice the turnips using a mandolin or a knife.
2. Lightly toast the hazelnuts in a frying pan for 4 minutes until brown in color.
Directions for plating:
1. Smear the sauce on the plate and place the beef on top. Delicately place a few turnip slices around the dish with some hazelnuts and drizzle on two tablespoons of the reduced sauce.
1. Take the puree and place it on the plate, take the re-heated beef and place it on top of the puree using a spoon, and then finish with the turnip garnish and toasted hazelnuts. Then finish off with the reduced sauce drizzled all over the beef.