by Leah Halmagyi


  • 700g beef knuckle, diced
  • ¼ cup extra virgin olive oil
  • 2 leeks, chopped
  • 2 sticks celery, chopped
  • 2 carrots, chopped
  • 12 cloves garlic, minced
  • 1 tsp fennel seeds, cracked
  • 2 Tbsp tomato paste
  • 1L beef stock
  • 2 cups sweet potato, diced
  • sea salt flakes and freshly-ground black pepper
  • 1 bunch parsley, chopped
  • 2 cup frozen peas
  • ½ bunch mint leaves
  • 2 Tbsp unsalted butter
  • ½ cup mixed seeds
  • 2 tsp Cajun seasoning
  • 1 Tbsp honey


Preparation time: 15 minutes
Cooking time: 3 hours
Serves: 4

1 Fry the beef in a large heavy-based saucepan over a high heat in half the olive oil for 5 minutes, until browned, then set aside. Add the vegetables, fennel seeds and tomato paste, then cook for 5 more minutes. Pour in the stock, turn the heat to low, then cook gently for 2 hours, until almost tender.
2 Add the sweet potato, then cook for 45 minutes, then season with salt and pepper. Fold in the parsley. Meanwhile, blanch the peas until just tender, then purée with the mint and butter. Fry the seeds, Cajun seasoning and honey in the remaining olive oil for 2 minutes, then drain in a sieve.