Ingredients :
- 1 yam, 1 chayote, 1 eddoe taro, 1 sweet potato, 1 ginger root, 15g of curry, 3 stock cubes, 1 stick of cinnamon, salt, 1 kg of a mixture of beef rib ends and topside and a marrowbone

Preparation :
- Peel the yam, the sweet potato and the eddoe taro.
- Peel the chayote and remove its seed.
- Cut the vegetables into pieces of regular size.
- Peel the ginger root, cut it into thick strips and weigh up around 25g.
- Pour 3 litres of water into a pressure cooker and add 3 stock cubes, 15g of curry, 1 stick of cinnamon and some salt.
- Add the meat, all the sliced vegetables and the strips of ginger.
- Close the pressure cooker and put under pressure.

Cooking time : 20 minutes in the pressure cooker

Suggested wine : Morgon (a Beaujolais wine)

"The chef’s extra touch”: Sprinkle salt and pepper on the marrowbone and eat it with a teaspoon. It’s absolutely delicious!