Method

Heat oven, if using shin start at 80C

Peel, halve and chop the onion, place in a bowl

Peel and chop the carrots add to onions

Peel and mince the garlic clove, with salt if possible, add to other veg

Prepare meat, rinse and pat dry, season with salt and pepper

Heat some oil in a large oven proof casserole, that has a lid (can cover with foil) when very hot add the beef in batches, take care not to over crowd the pan. Fry to colour the beef on both sides then remove and place in a bowl.

Once all the meat has been browned, add amore oil if necessary and then add the prepared vegetables to the pan.

Fry briefly, add tomato puree if using.

Add tin of consomme and any extra concentrated beef stock. Bring to boil, add bay and thyme, check seasoning and return meat to the pan, with any juices in the bowl.

Bring to boil, place on lid and put in 80C oven for 2 hours

After 2 hours increase temperature of oven to 120C for a further 2-3 hours or until meat is very tender and garvy is rich. Stir in some gravy browning if you want the gravy to be a darker colour.

COBBLER
When casserole is cooked, make the cobbler

Turn oven up to 200-210C

Rub together flour (flour and baking powder) with butter, add cheese, then bring together to a soft dough with cold water, just like making scones.

Pat out dough to about 1.5cm thick, cut into small rounds, reform scraps and cut out as many as possible. Small bit left roll into a ball and add to cobbles. Brush them with milk.

Place on top of casserole, they will balance on the meat but don't worry if any sink.

Bake in the hot oven for about 20 minutes until puffed up and golden brown.

Cobbler recipe is a rough guide as I make up to 500g of flour at a time. So always make more as a crowded top is a good top.