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ONE POT BEEF KNUCKLE IN SPATLESE LEXIA WITH BABY VEGETABLES AND GREENS

Serves
4-6
Prep
15mins
Cook
4hrs
DIFFICULTY
easy
Ingredients
  • 1.6kg piece beef knuckle
  • ¼ cup duck fat
  • 2 brown onions, thickly sliced
  • 2 leeks, sliced
  • 8 cloves garlic
  • 1 bunch thyme leaves
  • 1L Spatlese Lexia (or other fruity white wine)
  • 2L beef stock
  • 8 baby onions, peeled
  • 12 baby carrots, peeled
  • 8 baby turnips, scrubbed
  • 12 baby potatoes, washed
  • 2 Tbsp plain flour
  • 2 Tbsp unsalted butter, softened
  • 1 bunch cavalo nero leaves, torn
  • 1 bunch parsley leaves, chopped
  • dark rye bread, to serve
Method
  • Score the beef knuckle finely, then sear in duck fat in a large heavy-based saucepan set over a high heat until well-browned, then set aside. Add the onions, leek, garlic and thyme and cook for 5 minutes. Pour in the wine, then boil for 5 minutes.
  • Return the beef and add the stock, adding water to cover. Simmer for 2½ hours, then add the onions, carrots, turnips and potatoes. Cook for 1 hour, until the vegetables are tender.
  • Mix the flour and butter, then stir in and simmer to thicken. Add the cavalo nero and parsley. Once wilted, carve the beef and serve with rye bread.
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