Beef Shin and Mustard Hot Pot with Turnip Gratin, Punched Potatoes
Beef Shin & Mustard Hot Pot with Turnip Gratin
750g boneless, trimmed shin, cut into 2cm chunks
50g plain flour seasoned with ¼ teaspoon salt and ¼ teaspoon mustard powder
2 onions, peeled and chopped
2 sticks celery, peeled and chopped
350ml beef stock
2 teaspoons Dijon mustard
3 tablespoons cooking oil
½ medium turnip
25g butter
100g grated mature cheddar
Method
Toss the beef in the seasoned flour.
Heat a tablespoon of oil in a hot frying pan and seal off half the beef and transfer to a casserole dish.
Add 100ml of stock to deglaze the pan and add to the casserole dish.
Repeat with another tablespoon of oil and deglaze again.
Add the remaining oil to the pan and cook the onions and celery until golden.
Mix into the beef with the remaining stock and mustard.
Cut the turnip in half and peel.
Slice as finely as you can and arrange 2 layers of turnips onto the beef.
Dot over the butter, cover with a lid or foil and bake in a 170oc for about 2 hours or until beef is tender.
Remove the lid or foil and scatter over the cheese and return to oven.
Cook until cheese is golden and bubbling.
Punched Potatoes
8 scrubbed medium potatoes (roosters work well here)
Sea salt
Olive oil
Method
Boil the potatoes in their jackets for 15 minutes and drain and dry in the pan.
Heat oven to 200oc.
Drizzle a roasting tray with a tablespoon of oil and add the potatoes.
Put a clean tea towel on top and press the potatoes with a potato smasher or rolling pin to crush slightly and split the skin.
Remove tea towel and drizzle oil over the potatoes and scatter with sea salt.
Cook for 25 minutes or until crisp and golden on the outside, soft in the middle.
Serve.
