Pot Roast

Pot roast is the triumph of slow cooking – over hours the beef shin softens into tender, almost forkable morsels between the vegetables and the saucy liquid.

1. Salt the beef shin, and in hot oil, over a medium-high heat, brown it dark brown on every side – this seals in the juices and gives the deep flavour.

2. Add the diced onion, carrot and celeriac, and fry them together for a few minutes.

3. Stir in the tomato purée, pour in the meat stock, and add the bay leaves.

4. Cover it, and over a low heat (or in a 150 °C oven) braise it for 2.5-3 hours, until the meat is meltingly tender.

5. In the last hour add the diced potato, and cook it tender together with it. Pepper it to taste.

Tip: The long, slow braising is what makes the meat fall to the fork – do not rush it.