15ml of PnP Extra Lite Olive Oil
1 dash of Cerebos Spice Salt and Pepper
2 PnP Onions, sliced
2 PnP Garlic Cloves, crushed
125ml of Serena Balsamic Vinegar
250ml of Knorrox Beef Stock Cubes
250ml of Freshpak Rooibos Teabags
125ml of Richelieu Brandy
1 jar of Staffords Cranberry Jelly, (155g)
4 stalks of PnP Herbs Thyme
4 PnP Celery Fingers stalks, sliced
1 loaf focaccia, to serve
1 packet of PnP Four Seasons Salad, to serve
Preheat oven to 170°C.
Rub beef with oil and season. Brown in a heavybased ovenproof casserole.
Remove meat and set aside.
Add onion and fry until golden. Add garlic and fry for a minute.
Add balsamic vinegar and cook until caramelised, about 2 minutes
Stir in stock, tea, brandy, cranberry jelly, herbs and celery and return meat to casserole.
Cover and roast for 2 hours.
Remove lid and cook for another hour until meat is tender and can be pulled apart using two forks, and sauce has reduced by a third.
Season to taste.
Serve with focaccia and salad leaves.
Good idea: Bake focaccia ahead of time and reheat before serving