• 100g (½ cup) dried kidney/white/pinto beans
  • 50g (¼ cup) dried fava beans
  • 50g (¼ cup) dried chickpeas
  • 1 large onion, diced
  • 3 tablespoons vegetable oil
  • 1kilo (2.2 lbs) brisket, cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 1 cup red cabbage, sliced
  • 2 turnips, peeled and cubed
  • 2 kohlrabi, peeled and cubed
  • 170g (¾ cup) rice
  • 65g (⅓ cup) green lentils
  • 1 kilo (2.2 lbs) osso buco with bones and marrow still attached
  • 950ml (4 cups/1 quart) chicken stock
  • 950ml (4 cups/1 quart) water (or enough to make sure that all the ingredients is the pot are covered)
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • salt and black pepper, to taste

Soak the beans, and chickpeas overnight or for a minimum of 8 hours, in plenty of cold water.

In a large heavy-bottomed pot with a tight-fitting lid, heat the oil, while oil is heating season the brisket cubes with salt and pepper, sear the brisket until browned and remove from pot, you may have to do it in two batches, as crowding the pan will boil the beef rather than sear it.

Lower the heat, add the onions to the now-empty pot and fry until soft and golden, add the garlic and sauté for about 30 seconds until fragrant.

If using a crockpot transfer the onions to the crockpot and add the rest of the ingredients as per the instructions below.

Add the cabbage, turnips, and kohlrabi to the onions and stir until combined. Place the ossobuco with its bones onto the vegetables, add the seared brisket, top the brisket with the drained beans and chickpeas. Add the rice and lentils, and the stock and water, season the stew with turmeric, cumin and salt, and pepper to taste.

Bring the liquid to the boil, boil for 10 minutes before placing in the oven at 110℃ (220℉) overnight or for a minimum of 10 hours.