Braised Beef Shin, Sweet Potato Purée, Crushed Mudumbies and Truffle Sauce

Serves 4



2kg beef shin (on the bone)

1 litre of good quality beef stock

2 sticks of Celery

4 carrots

2 leeks

2 onions



1 bulb of garlic

1 tbs of Bovril

2 tbs of truffle oil

200ml of Brandy

50ml double cream

A good pinch of freshly crushed black pepper

For this Recipe the Beef is best served loosely flaked apart off the bone, with the sauce used to bind it together. Serve with some Roasted pink fur potatoes, baby carrots watercress and horseradish.


1-   Season the beef well with salt and pepper. In a hot pan add some oil and colour the beef on all sides.

2-   Using the same pan you browned your beef in, roast the vegetables, garlic and deglaze the pan with the beef stock.

3-   Place the beef, veg and stock into a large roasting tray.

4-   Add the herbs and cover with tinfoil.

5-   Place in the Oven at 150 Degrees and allow to cook for approximately 3 hours.

6-   Once the beef is falling off the bone remove from the stock and break apart the meat using your fingers. Scrape out the bone marrow and add to the meat. The marrow is delicious and helps bind the meat.

7-   Reduce the stock to 2 3rds skimming the fat from the top of the liquid occasionally.

8-   In a separate pan reduce the Brandy with the crushed pepper by half, then add the reduced stock and reduce again to a glaze.

9-   Finish the sauce by passing through a sieve and adding the truffle oil and cream.

Sweet potato puree


Makes 1 litre


1 kg orange sweet potato

1 clove of Garlic

Sprig of Thyme

150g butter

100ml cream

200ml chicken stock

A pinch of cayenne pepper

A pinch of salt


1-   Peel the sweet potato and roughly dice.

2-   Place into a roasting tray with the garlic, thyme, cayenne, salt and oil.

3-   Roast until nicely browned.

4-   Deglaze the tray with the stock and cook out until the liquid has reduced.

5-   Add the butter and cream

6-   Pour into a blender and blitz until smooth

7-   Check seasoning and pass through a fine sieve.

Crushed African potatoes


1kg African potatoes (madumbies) peeled

2 tbs of creamed Horseradish

2 litres of reduced Cream

50g Butter

1 bulb of garlic



A pinch of salt


1-   Boil the potatoes until soft. Strain and allow to cool

2-   In a large pot reduce the cream by half with the garlic, herbs and horseradish.

3-   Crush the potatoes with your hands leaving them quite rustic.

4-   Strain the cream over the potatoes and mix gently

5-   Season add the butter and serve hot with the braised beef.

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