Wonderfully intense, true-beef taste. Put this in the oven in a heavily lided pot with a little stock or wine, some herbs and vegetables, and after a few hours the flavours blend together, and the meat becomes exquisitely tender. With a satisfying beefy taste that is so warming on a chilly day.

About 30 minutes before cooking, remove the defrosted meat from its packaging and par dry with kitchen paper. Allow the meat to come to room temperature.

Pre-heat the oven to 140ºC/Fan 120ºC/Gas 1-3. Heat a large ovenproof pan on a high heat.

Add a little oil and seat the meat until nicely browned all over. Than take out the meat and sear any vegetables in this pan.

Add stock/wine and place the meat back in the pan, ensuring the liquid covers at least ½ of the meat and bring gently to the boil on the hob.

Cover with a lid and transfer into the preheated oven or continue to simmer gently on the hob at a very low heat. Check from time to time and top up with liquid if needed.

Cooking times vary depending on the cut and your oven, but as a rule, try to check casseroles after an hour and regular intervals after.

The easiest way to check joints is to use a meat fork, inserting into the thickest part.