Step 1

Place a dash of oil in a large saucepan over a high heat and brown the piece of meat on all sides. Set aside on a plate.

Step 2

Lower the heat, add the onion and cook until lightly golden, about 10 minutes.

Step 3

Return the meat to the saucepan, add onion, water, vinegar, Worcestershire sauce, beef stock powder and bouquet garni and cover with the saucepan lid.

Step 4

Cook on a very low simmer for 5-6 hours until the meat is tender and falling apart.

Step 5

You can also cook this in the oven at 150C, or in a slow cooker.

Step 6

Remove the meat from the saucepan and keep warm. You should be able to pull the meat apart with 2 forks to serve.

Step 7

Thicken the juices with a paste made from equal quantities of soft butter and flour. Whisk into the juices.

Step 8

Serve with plenty of mashed potato, vegetables and the meat sauce.