Pot Au Feu

Serves 4

This is our version of a classic French dish, it is great during the winter with a slightly reduced stock or at other times of the year leaving the stock lighter, see the method for the 2 different ways of cooking. It is important to use beef on the bone as it adds to the flavour of the sauce.

Oven Temp 160°C

Ingredients

2kg short rib beef or any other cut of stewing beef with bones
2 cloves garlic, peeled and roughly chopped
5 cloves
zest of ½ orange
1 cinnamon stick
1 ltr beef stock

Method

Place the beef, garlic, cloves and orange peel in a large casserole.

Pour in enough stock to cover the meat. Put the lid on and place in the oven.

If you want a rich sauce remove the lid after 2 ½ hours, to allow some of the stock to evaporate, and put back in the oven for a further 1 ½ hours. If you want the sauce to be light just leave in the oven for 4 hours.

Remove from the oven and take the pieces of meat out of the casserole, if possible remove the bones and carve the meat into large slices.

Taste the sauce and adjust the seasoning.

To serve put the meat into a deep dish, pour some of the stock over it and serve hot.