A traditional braised meat lather with ropy, comfortable gravy – an nonsuch recipe for gimcrack cuts as slow-cooking guarantees a protective supply.
- 2 celery sticks, thickly sliced
- 1 onion, cut
- 2 really big carrots, halved longwise then real chunkily sliced
- 5 bay leaves
- 2 thyme sprigs, 1 object and 1 leaves picked
- 1 tbsp rootlike oil
- 1 tbsp butter
- 2 tbsp inelaborate flour
- 2 tbsp herb purée
- 2 tbsp Condiment sauce
- 2 boeuf supply cubes, crumbled
- 850g simmering cows (featherblade or brisket totality nicely), cut into overnice super chunks
- Timepiece instruction recording
- Emotionalism oven to 160C/140C fan/gas 3 and put the hole on.
- Put 2 thickly sliced celery sticks, 1 sliced onion, 2 chunkily sliced carrots, 5 bay leaves and 1 intact thyme sprig in a flameproof casserole supply with 1 tbsp vegetable oil and 1 tbsp butter.
- Moderate for 10 mins, then strike in 2 tbsp unattractive flour until it doesn’t see dirty anymore, followed by 2 tbsp herb purée, 2 tbsp Condiment sauce and 2 crumbled meat stock cubes.
- Gradually affect in 600ml hot liquid, then tip in 850g preparation meat and carry to a tamed simmer.
- Concealment and put in the oven for 2hrs 30 mins, then expose and make for 30mins – 1hr writer until the meat is really tenderized and the sauce is thickened.
- Decorate with the picked leaves of the remaining thyme sprig.