- 3 T olive oil
- 4 cloves garlic, crushed and chopped
- 4 carrots, peeled and chopped
- 2 onions, chopped
- 1 kg beef knuckle
- 2 cups beef stock
- 3 cups red wine
- 1 cup ready-prepared gravy
- 1 x 400 g can butter beans, drained
- 16 medium-sized parsnips
- 1 cup fresh cream
- 2 cups vegetable oil
- 250 g fresh horseradish, washed, peeled and grated
- sea salt and freshly ground black pepper, to taste
Place a large, heavy-bottomed saucepan over a medium heat. Add the olive oil, garlic, carrot and onion, then gently sweat, without colouring, until soft.
Add the beef knuckle then lightly brown on all sides. Pour over the beef stock and red wine, and slowly simmer for 15 minutes.
Add the gravy and butter beans then simmer for another 45 minutes, stirring occasionally, until the flavours infuse.
Cut the parsnips into cubes then add to a saucepan of boiling salted water. Cook until just tender, then drain and mash slightly, adding small amounts of cream until a smooth texture forms. Using a spoon, push the mashed parsnip through a sieve then keep warm.
In a saucepan, heat the vegetable oil until hot. Add the grated horseradish then fry until crisp and golden. Drain on a paper towel.
Divide the creamed parsnip among serving dishes, add a generous serving of warm beef-knuckle stew then sprinkle over crisp, golden shreds of horseradish. Season to taste.
Cook’s tips: For a slightly different texture, use cannellini beans instead of butter beans. Serve with steamed fine green beans.
Per serving: 4261.8kJ, 19.5g protein, 85.3g fat, 31.5g carbs