The BIG January Sale

ORDER WHILE STOCKS LAST. MINIMUM 10% OFF

Stock up your freezer, from the comfort of your home.

There is no need to risk the supermarkets when you can have exceptional quality meats delivered to your door.

Shop now, while stocks last…

BROWSE ALL SALE ITEMS

Method:

1. Heat oven to 160℃ / fan 140℃ / gas 3. Rub the meat with 1 tsp of oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for 10 minutes. Meanwhile, add tsp oil to a frying pan and fry the carrots and celery for 10 minutes until turning golden.
2. Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hours. (Turn halfway).
3. Whilst cooking, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 minutes until the onions are softened but not couloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
4. When the Beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 minute. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.