|onions — chopped|
|celery stalks — chopped|
|200 g||bacon — chopped|
|garlic — cloves, crushed|
|1 kg||beef — shin|
|salt and freshly ground black pepper|
|750 ml||stock — beef|
|500-600 g||baby potatoes — halved|
1 Put the pot over medium coals. Heat the oil and add the onions, celery and bacon then stir-fry until the onions are browned.
2 Add the garlic and meat and braise until the meat has browned. Season with salt and pepper. Pour in 750 ml (3 cups) stock, put the lid on and simmer for 2 hours or until the meat is soft. Add extra stock if needed.
3 Arrange the potatoes and the cabbage on top of the meat and cover with the lid on. Simmer for 20 minutes or until the potatoes are soft. Season with salt and pepper if needed, stir through slightly and serve with rice.
STOVE TOP VARIATION
Follow the instructions using a heavy-bottom pot. Cook the meat over medium heat then lower the heat after adding the vegetables and continue with the method