Ingreadient :

• 1 kg lean braising beef (chuck) trimmed and cut into large pieces
• 200mls beef or chicken stock
• 225g bacon lardons
• 3 red onions halved cut into wedges
• 1 tbsp rapeseed oil
• Nut of butter
• 85g flour, optional, see cartouche option below
• 1 bunch of watercress to serve

For the marinade

• 400mls red wine (Rhone is good)
• 2 garlic cloves
• 2 bay leaves
• 2 pieces orange rind
• Very large sprig of thyme and rosemary
• Freshly ground black pepper

Red Cabbage Pickle

• 1 small red cabbage very finely shredded
• 1 ½ tablespoons sea salt
• 1 tablespoon caster sugar
• 30mls red wine vinegar
• Freshly ground black pepper
• 2 cox’s apple cored and shredded finely

Cheese and Potato Gratin

• 600mls double cream
• 300ml milk
• 2 cloves garlic, crushed
• Generous grating nutmeg
• 1 bay leaf
• Salt and freshly ground black pepper
• 900g potatoes (e.g. Maris Piper), peeled and finely sliced
• 1 large leek very finely sliced
• 140g very mature cheddar cheese finely grated
• 55g butter some for greasing dish and rest for dotting over at end

Direction :

1. Add the beef to the marinade ingredients and mix well. Cover and leave in the fridge overnight.
2. Preheat oven to 150c.
3. Drain meat from the marinade and pat dry.
4. Heat the oil in a frying pan, add the bacon and onions and fry until browned, spoon into a casserole dish.
5. Brown the beef a few pieces one at a time then place on top of the bacon and onions, add the marinade to the pan with the stock and boil for a minute. Pour over the meat and season.
6. Mix the flour with water until it forms a stiff dough. Press a band on the edge of the casserole dish and top with the lid to seal (or you can cover beef with a damp cartouche then place on lid instead) then cook for 3 hours.
7. Remove meat and keep warm and then reduce the liquid until syrupy, spoon over the meat.