1 x 400g Farmison & Co Braising Steak OR Diced Stewing Steak
1 x tsp. duck or beef fat
2 x onions
2 x sticks celery (optional)
2 x carrots
2 x cloves garlic crushed
2 sprigs thyme, leaves only
250ml local ale or red wine
300ml beef stock
1 x tsp. Worcester sauce
1 x tbls tomato puree
1 x tbsp. corn flour mixed with a little cold water
Preheat your oven to 135ºC for fan assisted ovens
Next, choose a suitable sized oven proof casserole with a tight fitting lid
Season with good quality fine sea salt just prior to cooking
Make a mirepoix by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus the spices and the garlic cloves
Take a large, heavy based frying pan, and add the fat. Sear the beef all over until rich & brown in colour, then transfer to the casserole dish
Next, fry the mirepoix until lightly coloured
Add the ale or red wine, reduce by two thirds then add tomato puree, Worcester sauce and beef stock then reduce a little. Thicken with a tablespoon cornflour mixed with a little cold water and stirred into the boiling broth
Pour the sauce over the meat and vegetables then cover with a tight fitting lid
Place in the centre of the oven and cook for approximately 3 hours, the meat should be tender when pierced with a meat fork
Remove from oven and serve with mashed potatoes, crisp dumplings and hot mustard
