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Method

  1. Pre heat your oven to 160°C /140°C fan assisted (gas 3)
  2. Remove your meat from the packaging & pat dry before cooking
  3. Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf & a sprig of thyme
  4. Season the meat with sea salt & cracked black pepper before searing in a little beef dripping or rapeseed oil in a casserole dish over high heat until brown then keep to one side
  5. Next fry the mirepoix until lightly coloured, add half a bottle of red wine, or a favorite local ale and reduce by two thirds then add 300 ml of beef stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth then add the meat to the casserole
  6. Cover & place in the centre of the oven and cook for 2½ to 3 hours, the meat should be tender when pierced with a skewer
  7. Remove from oven & pass off the juices through a fine sieve into a clean sauce pan and reduce to a rich, glossy gravy then pour back over the meat ready to serve
  8. Serve with buttery mashed potatoes, seasonal greens and hot English mustard.
Centigrade °C Fan assisted °C Fahrenheit °F Gas Mark Description
140°C 120°C 275°F 1 Very Cool
150°C 130°C 300°F 2 Cool
160°C 140°C 325°F 3 Warm
180°C 160°C 350°F 4 Moderate
190°C 170°C 375°F 5 Fairly Hot
200°C 180°C 400°F 6 Fairly Hot
220°C 200°C 425°F 7 Hot
230°C 210°C 450°F 8 Very Hot
240°C 220°C 475°F 9 Very Hot