Firstly sear the beef to seal in the flavour, then do the same with the vegetables – use whatever you have to hand - onions/shallots, celery stalks, carrots (either small carrots or big chunks), swede, mushrooms. Next simply arrange meat and vegetables in a casserole, pour over hot stock (275ml for a 1kg joint) and seasonings (bay leaf, thyme, salt and pepper) cover and cook in a slow oven (140°C), a 1 kg joint will require about 3 hours.

Skim off the fat from the cooking stock and use to make gravy. Excellent served with some mashed potatoes and a green vegetable. You could add potatoes or dumplings to the stock towards the end of cooking the meat (in the last 40 mins).

Enjoy!!