Braised Beef Shank With Root Vegetables

Ingredients

• 4 lb beef shank or ox cheek, boneless
• 6 quarts water
• 2 large carrots
• 1 head celery
• 3 onions
• 2 turnips
• 1 head cabbage, trimmed and halved
• 3 sprigs parsley
• 3 sprigs thyme
• 3 sprigs marjoram
• 3 whole cloves
• 2 oz crushed tapioca or sago
• Salt and pepper to taste

Method

1. 1 Tie the beef firmly with kitchen string. Place in a large pot with water and bring to a boil. Add 1 tsp salt, then simmer gently for 2 hours.
2. 2 Tie the carrots, celery, turnips, onions, and herb sprigs together in a bundle. Add to the pot and simmer for 2 more hours.
3. 3 Add the halved cabbage to the pot. Simmer until all vegetables and meat are tender, seasoning with salt and pepper to taste.
4. 4 Remove meat and vegetables. Strain 2 quarts of the broth back into a saucepan. Bring to a boil, sprinkle in tapioca, and cook 15 minutes, stirring occasionally.
5. 5 Serve the meat garnished with the root vegetables. Pour a little broth around the meat for gravy. Serve cabbage separately. Serve tapioca soup in bowls.