Step 1: Cook The Meat
Heat the oil in a saucepan over a medium heat. Season the meat from all sides with salt and pepper. Slightly sear it until all the meat has been carefully browned. Remove some pieces of seared meat.
Step 2: Cook the Broth
Place the turnips, half of celery sticks, bay leaf, half of carrots in the saucepan. Pierce the onion with the cloves and add it to the saucepan. Add the chicken stock, seared meat, thyme and whole black pepper in the saucepan and bring just barely to the boil. You will need occasionally to skim the surface with a spoon to discard the foam that rises to the top. Then reduce the heat to low and allow it to cook for 3 hours.
Step 3: Add Remaining Veggies
After 3 hours pass, it's time to add the remaining vegetables. Add potatoes, remaining celery sticks, leeks, and remaining carrots. Season well with salt and pepper and leave everything to cook for a further half an hour.
Step 4: Arrange And Serve
Once fully cooked, take out all the vegetables and meat and place them into a serving plate. Garnish with horseradish sauce and chopped parsley.
- 400g Beef Short Rib
- 400g Beef Brisket
- 400g Oxtail
- 1 Onion, peeled
- 2 Cloves
- 2 Turnips
- 1 Carrot, peeled and cut in half
- 5 Celery sticks, cut in half
- 2 Bay Leaves
- 2 ltr Chicken Stock
- 10 White Potatoes, peeled and cut in half
- 6 Carrots, peeled and cut in half
- 4 Leeks, white parts only, cut in half
- 2 tbsp Fresh Parsley, chopped
- 10 Whole Black Peppers
- 6 Sprigs Of Thyme
- Horseradish Sauce, for serving