100% British Greendale Beef

This basic pot-roast recipe is intended as a guide to get you started: Preheat your oven to 160°C/gas mark 3. Heat olive oil in a large oven-proof casserole dish over a medium-high flame; when the oil is hot, add the meat and cook for a few minutes, turning it so it browns on all sides. Take the meat out of the pan, turn the heat down a little and add your choice of prepared veg to the pan (e.g. a diced onion, a finely sliced garlic clove, two sticks of chopped celery and three chopped carrots). Fry the veg for about 10 minutes until soft, then put the meat back in the pan along with its juices, cover with water or stock and bring to the boil. As soon as it’s boiling, cover the dish and place it in the hot oven, leaving it to cook for three and a half to four hours. Turn the meat half way through the cooking time, and check the liquid level as it may need topping up. Serve with a big pile of buttery sweet potato mash.

Brisket comes from the animal’s shoulder – it’s quite a firm, open-grained cut, which will reward a long, slow cooking time with melt-in-the-mouth tenderness and rich flavour.