Slow Cooked Beef

Fry the Beef (or OX) in sunflower oil until well browned. The darker the better, pour in a bottle of red wine and simmer for 5 minutes, remove from heat.

In a large pan, fry the carrots, shallots, celery and swede until golden.

Stir in plain flour then add the beef stock, thyme, rosemary and bay leaf.

Tip in the beef and all the wine, bring to a steady simmer and cook until the beef is tender.

Season with salt and milled pepper.

Serve with a spoonful of creamed potato and Cavelo Nero.