Step 1

Preheat the oven to 150°C / 300°F (fan-forced).

Step 2

In a cast iron pot or dutch oven place the beef, broth, vinegar, spice mix and sea salt and stir to combine. Next add the ginger, garlic, celery and shiitake mushrooms and and stir to roughly combine.

Step 3

Pop the lid on and place in the oven for 4 hours, turning after 2 hours.

Step 4

With 1 hour to go, pierce the skin of the sweet potato a few times and pop into the oven to bake (whole, skin on).

Step 5

With 10 minutes to go, make the salad by combining all of the ingredients together and tossing well in the lime juice and oil.

Step 6

When the beef is done, remove from the oven and set on the counter top with the lid on to rest whilst you make the mash.

Step 7

Carefully peel the skin off the sweet potato (it should come away easily).

Step 8

Pop it into a bowl and mash with the milk (or you could even use a blob of butter) and a pinch of sea salt.

Step 9

Pull apart the beef and mix through the sauce and mushrooms.

Step 10

If you feel there is a lot of liquid left, reduce on the stove top to your liking.

Step 11

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Step 12

On top of the mash with the side salad.

Step 13

Re-heat the beef (covered) and the sweet potato (still in skins) in a low oven until just hot.

Step 14

The salad is best dressed just before serving.

Step 15

Store in an airtight container in the fridge or freezer.