The broth is the base for everything in this recipe and it takes some time and effort but it’s definitely worth it.

Start by cutting the brisket into 2 large chunks and add to a large pot, get your Provenance butcher to cut the marrow bones in half to make smaller to fit in the pot and add the oxtail also into the pot. 

You asked for a beef shin slow cook recipe and our chef Barry delivered! Beef shin is one of the best options for a slow and low recipe and this is a goodie. Rendang is an Indonesian dish cooked slowly with coconut milk. Rendang paste is made with fragrant herbs and spices like ginger, turmeric, lemongrass, chillies and more.

serves 4-6 

Ingredients: 

1 pack of confit duck legs

¼ white cabbage 

2 carrots

3 shallots 

1 red chilli

5g coriander leaves

5g Thai basil leaves 

1 bottle of hoisin sauce 

1-2 packs of spring roll pastry or Feuille de Brick pastry.

Veg oil for frying 

1 egg white 

Method:

Put the pork mince in a bowl and finely grate in the garlic and ginger. Slice the spring onion very fine also and mix into the pork. Add the sesame oil and add the soy and msg to taste, I usually start off with around 1 tbsp of soy and a small pinch of msg. Give it a good mix and take a small amount and cook it to check for seasoning. 

Once your mixture is seasoned to your liking it’s time to set up to make the dumplings.