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Main Ingredients


  1. Preheat oven to 170°C.

  2. Rub beef with oil and season. Brown in a heavybased ovenproof casserole.

  3. Remove meat and set aside.

  4. Add onion and fry until golden. Add garlic and fry for a minute.

  5. Add balsamic vinegar and cook until caramelised, about 2 minutes

  6. Stir in stock, tea, brandy, cranberry jelly, herbs and celery and return meat to casserole.

  7. Cover and roast for 2 hours.

  8. 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.

  9. Season to taste.

  10. Serve with focaccia and salad leaves.

Good idea: Bake focaccia ahead of time and reheat before serving