Recipe of the week
Meet Stewart Wesson, a young gun chef from South Australia and proud owner of a long list of awards and accolades – including the title of the electrolux australian young chef of the year 2012, and Australian representative in the 13th Annual S.Pellegrino Cooking Cup in Venice 2013.
Here Stewart shares with us a hearty and warming soup with chunks of braised beef making a warming dinner for the chilly winter nights ahead.
Braised beef shin soup with swedes, barley and crispy leeks
- 1kg bone in beef shin or osso bucco
- 100g plain flour
- Pinch sea salt
- Pinch black pepper ground
- 5lt beef or chicken stock
- 15ml vegetable oil
For the beef broth
- 100g pearl barley
- 4 swedes
- 2 sheets of nori seaweed
- 4 sprigs of thyme
- Braising stock from previous step
- White pepper
To prepare the braised beef shin:
Pre-heat oven to 160c. Add the salt and pepper to the flour and mix well. Coat all the beef shin in the seasoned flour and then, in a hot pan, add the oil and seal the beef in small batches.
To prepare the beef broth
In a large pot, add the braising stock and bring to the boil. Peel the swedes, cut into 1cm squares and place in the stock. Then add the barey, thyme and nori…