FAST ED’S kitchen

Add a slow-cooked beef burger to your cold-weather comfort food and dish up a lovely lemon cake served hot with berries and cream

KNUCKLE SANDWICH How would you like a knuckle sandwich? It’s delicious, we promise! Knuckle is just about the leanest cut of beef, coming from the very top of the rear leg. It’s oen used in stir-fries or kebabs, but you can slow cook the whole piece in stock for tender results.

KNUCKLE SANDWICH

Preparation time 10 mins Cooking time 3/ hours Serves 8

1.6kg trimmed beef knuckle Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp extra virgin olive oil

2 brown onions, sliced

8 cloves garlic, crushed

4 dried bay leaves

4 anchovy fillets (optional)

2 cups dry white wine

2L chicken stock

2 medium potatoes, finely sliced 1 medium sweet potato, finely sliced Vegetable oil, for deep-frying So“ white rolls, aioli, mustard pickle, cos le”uce, sliced radishes and sprouts, to serve

STEP 1 Set a large heavy-based saucepan over high heat. Season beef, then fry in oil for 20 minutes, turning regularly, until well browned. Set aside.

STEP 2 Add onion, garlic, bay leaves and anchovies, cook for 2-3 minutes, then return beef. Pour in wine, stock and water to cover. Simmer for 3 hours, until meat is very tender. Cool slightly.

STEP 3 Fry potato and sweet potato in hot (180°C) vegetable oil until browned, then drain on paper towel and season with salt. Remove beef from liquid and shred using 2 forks.

STEP 4 Halve rolls, spread with aioli and mustard pickle, then top with le‡uce, beef, radish and sprouts. Serve with potato chips.