Nature’s Fresh beef knuckle kebabs on smoked parsnip puree with crispy-fried brussels sprouts

10 mins
20 mins
  • 800g Nature’s Fresh beef knuckle, diced in 3cm cubes
  • ¼ cup extra virgin olive oil
  • 2 tsp dried Italian herbs
  • sea salt flakes and freshly-ground black pepper
  • 750g parsnips, peeled
  • 2 large potatoes, peeled
  • 100g unsalted butter
  • 400g Brussels sprouts
  • ½ bunch thyme finely chopped
  • 100g toasted walnuts, chopped
  • 1 tsp tarragon vinegar
  • Toss the beef knuckle in half the oil and the dried herbs. Season with salt and pepper, then thread onto skewers.
  • Steam the parsnips and potatoes until tender, then press through a sieve. Beat in the butter and season with salt, then paint with mesquite smoke*. Cover and set aside for 20 minutes.
  • Use a small knife to separate the Brussels sprouts leaves, then fry in a pan over a high heat in the remaining for 4 minutes, until just tender. Add the thyme, walnuts and vinegar, then season with salt and pepper.
  • Cook the kebabs on a hot grill for 8 minutes, turning often, until medium. Serve with puree, sprouts and pan juices. * Smoker guns are available at select kitchenware retailers.