Serves Four
1 Blade Beef (around 1kg)
4 Large potatoes (peeled and shaped)
1 Garlic Bulb
1 Bunch of thyme
4 Carrots
4 Turnips
1 Mouli
1 Celery
500ml red wine
1 Litre Beef Stock
Oil
Butter
Seasoning
4 Bay Leaves
Heat a roasting tray on the hob. Put a little oil and the beef blade in the pan and seal all sides.
Remove from pan. Place to one side.
Drain the remaining oil from the pan and lightly fry some roughly chopped vegtables, garlic and thyme.
Place all the ingredients into a deep, lidded ovenproof container, cover the meat with red wine and stock.
Cook at about 160C for at least 4-5 hours, occasionally checking levels of liquid.
When the meat is soft (almost breaking up) it is ready.
Remove from oven and put the beef on one side.
Pass the stock through a sieve, season and reduce to make the sauce.