Braised beef with balsamic and creamed parsnip

1.Trim excess fat from beef. Make a dozen or so deep incisions on the meaty side and poke in pieces of garlic and rosemary sprigs. Put meat in a plastic bag and put the bag in a bowl. Pour in the balsamic vinegar. Refrigerate meat in the bowl for 3-24 hours, turning the meat in the marinade 3-4 times.

2.Bring beef to room temperature and preheat slow cooker on high. Put vegetables in a saucepan with oil. Cover pan with a lid and cook gently for 15 minutes until they soften (do not brown them).

3.Transfer vegetables with all the juices to the bottom of the slow cooker. Add thyme and bay leaves. Lift meat out of marinade and put it in the slow cooker fat-side down. Sprinkle meat with 1/2 teaspoon salt. Turn meat over. Pour over balsamic marinade and sprinkle top with 1/2 teaspoon salt. Cover with a lid and cook for 5-6 hours.

4.Carefully transfer beef to a plate and cover tightly with tin foil. Remove vegetables with a slotted spoon, transferring them to a bowl. The vegetables can be served (the leek and onion are delicious, but the carrots tend to be quite sharp) – it’s up to you. If you have a fat separating jug, pour the juices into the jug, let it settle, then pour the clear juices into a small saucepan and discard fat. Alternatively, skim off fat from the top of the juices with a spoon (there is no need to reheat the juices if they remain in the slow cooker bowl as they will stay hot).

5.When all is ready, reheat juices if required, remove foil from beef and serve with two large forks; the beef should shred beautifully. Put a good dollop or two of creamed parsnip in each warmed serving bowl or plate and put a mound of shredded beef on top. Pour some of the juices over each serving. Serve remaining juices in a jug, and get everything served while it is piping hot.

6.Peel parsnips and cut into wedges discarding any woody cores near the ends. Put parsnips in a saucepan, cover with cold water and add a few pinches of salt. Bring to the boil, then lower heat and cook gently for about 15 minutes, until tender. Drain.

7.Transfer parsnips to a food processor and add cream, salt and a generous grating of fresh nutmeg. Whiz to a smooth purée, scraping down the sides of the bowl once or twice. Transfer to a heated serving bowl and serve immediately.