Think of pot roast and the cheaper cuts of meat such as brisket and blade spring to mind, but it can also be used as a method of cooking top and silver-side joints of beef for some delicious extra flavor and tenderness.

Meats cooked in this way do not have to be served hot, even though that is the norm. They can be chilled and taken on a picnic for example, or served simply with cold salads for a light meal at any time of day. Whatever you choose to do, if you follow my basic recipe the result will be well worth the effort.

For the purpose of this excercise, let's assume the meal you serve is going to be a hot one.

Ingredients

1-1.5 kilos (2-3lbs) blade of beef

Flour for coating

salt and black pepper

a little oil for frying

2 onions, sliced into rings

1 parsnip or swede, chopped

1 carrot, chopped

2 whole garlic cloves

1 sprig thyme

1/2 cup of good red wine or stock

1tbs arrowroot or potato starch

You also need a covered dish such as a casserole that can be used on top of the stove and which is only just larger than the joint of meat. This is important if you want a really good result, so buy your meat to fit your pot.

Method

Preheat the oven to 180°C/350°F

Dry the meat thoroughly using paper towel and then coat it lightly with the flour. Add the salt, pepper and oil to the casserole, heat on a medium heat and then add the meat, browning it on both sides. The flour will help to prevent it sticking to the bottom of the pan, but if it does just leave it alone until it unsticks itself.

Take the meat out and replace it with the vegetables, stirring them in the oil until they brown slightly. This is mainly done to add flavor so don't miss out this step. You are not going to eat these vegetables in the end.

Now add the thyme and put the beef on top. Pour over the wine or stock, cover and cook in the middle of the oven for 40 minutes per 500g (one pound).

Half an hour before the end of cooking time replace the by now soft and tasteless vegetables with fresh ones and return the pot to the oven. Don't be afraid to do this. Practically all the nutrients from the old vegetables are now in the gravy and they have little value, unless you want to use them as a thickener. Some people do.

Remove the meat once cooking is finished and keep it warm while you strain the sauce into a separate bowl. Put the vegetables on a serving platter and keep warm.

Remove any excess fat from the gravy and thicken it with the arrowroot mixed to a paste with a little wine or stock. Correct the seasoning with a little black pepper if necessary and serve.