Braised Beef and Black Turnips

Ingredients

• 800 g beef (neck or shank)
• 2 onions
• 3 Carrots
• 4 Tbsp sunflower oil
• Salt
• Pepper (freshly ground)
• 1 tsp Sweet paprika powder
• 1 l meat broth
• 2 tbsp lemon juice
• 800 g black turnips
• 1 Red Onion
• 2 tbsp butter
• Nutmeg (freshly grated)
• 1 tsp Pernod
• smooth parsley (for garnish)

Instructions

1. 1.

   Wash the beef, pat dry and cut into small cubes. Peel and finely dice the onions and carrots. Heat the sunflower oil in a pot and brown the meat on all sides. Season with salt, pepper and sprinkle with paprika powder. Add the onions and carrots. Deglaze with the meat broth, cover and simmer over low heat for about 90 minutes.

2. 2.

   Meanwhile, prepare a bowl of cold lemon water. Wash the black turnips under running water and peel them. Cut into sticks and place in the lemon water. Bring a pot of lightly salted water to boil and blanch the drained turnip sticks for about 3 minutes. Drain and shock in ice water. Peel the red onion and slice into rings.

3. 3.

   When the meat is tender, heat butter in a pot, drain the turnips in a sieve and toss them with the onion rings in the butter. Season with salt, nutmeg and Pernod. Plate the ragout and turnips, garnish with smooth parsley and serve.