2 garlic cloves, pressed flat with side of a knife and peeled
1 bundle of Patchwork Farm herbs (bay, rosemary and/or thyme)
500ml bottle of cider
Season the beef well. Dust with enough flour to lightly coat.
Set a casserole pot on high heat. Add a splash of oil. Gently place the meat in the pot.
Cook until it’s nicely browned all over, turning it to ensure each side gets nicely seared.
Add the onions, garlic and herbs. Cook until they’ve softened and look glossy and tender.
Pour in the cider. Let it bubble up for a moment. Top up with enough water (or more cider if you’re feeling generous) to just cover the beef.
Transfer to a slow cooker if you have one, and cook 4 hours or overnight, until the beef shreds easily.
If you don’t have a slow cooker, put the casserole dish in a 150°C/Gas 2 and cook 3-4 hours, again until the meat practically falls apart when pulled with two forks.
Once cooked, remove the beef from the casserole dish. Shred or slice the meat into bite-sized pieces.
Whisk 2 tbsp of the broth with 1 tbsp plain white flour until smooth. Warm a frying pan. Add a knob of butter. Spoon the onions from the broth. Add them to the butter. Fry until they pick up a little colour. Season with salt and pepper. Add the broth/flour mix. Cook for a minute. Slowly pour in about 1 mug of broth. Let it bubble up and reduce a little. Serve warm over your meat.
Once cooked, it offers beautiful meat that you can shred and serve up as a Sunday roast, and you’re left with lots of broth which you can use as a beef stock for a meaty-meatless stew. Roast or pan fry hunks of carrots, potatoes, onions and/or leeks until nicely coloured. Season well. Add to broth and you’ve got a stew.