Diced Shoulder Steak

Preheat the oven to 140 C-160 C / Fan 120 C-140 C / Gas 1-3.

Sear your beef for flavour. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.

Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.

About one third of the meat weight gives you the weight of vegetables needed.

After sautéing the vegetables, place the meat back in the pan.

Add wine, stock or water, and herbs or spices.

Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.

We recommend the oven method as the process is gentler and the meat does not stick to the pot.

Check from time to time and top up with liquid if needed.

Cooking times vary depending on your oven. Therefore we recommend you

check your beef after 1 hour and at regular intervals thereafter, basting as you go.

Insert a meat fork it should slide in and out easily.

Allow a total cooking time between 1½ -2 hrs, or until tender.