Step 1

Preheat the oven to 160C/140C fan/Gas 3

Step 2

Put the beef in an ovenproof dish which has a lid. Season sparingly with salt but be generous with the pepper.Stir in 50ml of the stock.

Step 3

Lay the butter slices over the beef to cover. Put the lid on the dish - if the lid isn't tight-fitting, put a piece of foil over the dish before putting on the lid.

Step 4

Put the dish in the oven and cook until the beef is very soft (3-5 hours).After 30-40 minutes remove the lid, stir to separate any pieces of meat that have stuck together, then replace the lid and return to the oven until done.

Step 5

When the beef is very tender, remove the dish from the oven, take off the lid and leave to cool for 5 minutes.

Step 6

Tip the contents of the dish into a blender or food processor and whizz until smooth, adding as much extra stock as needed to loosen it. IMPORTANT: the potted meat will firm up a lot when cold so should be a rather loose mixture at this stage.Check the seasoning and add more salt and pepper if needed.

Step 7

Transfer the potted beef to individual ramekins, jars or one larger container, cover and leave to chill in the fridge.

Step 8

Serve spread on crusty bread or toast, with pickles such as cornichons, onions etc. on the side.Should keep for 4 days in the fridge or can be frozen.Tip: if the cooled potted beef is firmer than you'd like, beat in a little cold beef stock. It's also delicious pinged in the microwave for 12- 20 seconds which will soften and warm it.