1. Add the beef to the marinade ingredients and mix well. Cover and leave in the fridge overnight.
2. Preheat oven to 150c.
3. Drain meat from the marinade and pat dry.
4. Heat the oil in a frying pan, add the bacon and onions and fry until browned, spoon into a casserole dish.
5. Brown the beef a few pieces one at a time then place on top of the bacon and onions, add the marinade to the pan with the stock and boil for a minute. Pour over the meat and season.
6. Mix the flour with water until it forms a stiff dough. Press a band on the edge of the casserole dish and top with the lid to seal (or you can cover beef with a damp cartouche then place on lid instead) then cook for 3 hours.
7. Remove meat and keep warm and then reduce the liquid until syrupy, spoon over the meat.

Red Cabbage Pickle

1. In a large bowl using your hands rub together the cabbage, salt and caster sugar for 4/5 minutes until the juices begin to release.
2. Add the vinegar, pepper and apple and cover and leave at room temperature over night.
3. Pour off any of the juices season to taste with freshly ground black pepper and serve.

Cheese and Potato Gratin

1. Preheat the oven to 180 C
2. Place the cream, milk, garlic, nutmeg, bay leaf in a pan and season generously with salt and pepper. Heat gently until just boiling.
3. Meanwhile, layer up the potatoes, leeks and two thirds of the cheese in a lightly buttered medium size shallow ovenproof dish. Pour over the hot cream mixture. Cover with foil and cook in the oven for 60 minutes.
4. Remove the foil, scatter over the remaining cheese and dot over the remaining butter cook for approximately 30-40 minutes or until golden and cooked.