Step 1

First, put half of your butter into a pot, then brown the beef joint, and round them on each side just to lock the moisture in. Do it for 2-3 minutes on each side.

Step 2

Melt your butter in an oven-friendly pan on medium heat at 180° for about 4 hours.

Step 3

Then, take the beef joint out, and put the rest of your butter with the meat juices that were already in there.

Step 4

Sauté your onion and leek with the butter till they become golden and translucent, after that, add your spices and all-purpose flour.

Step 5

Next, add your peeled carrot chunks and quartered potatoes, give it a nice mix then pop the joint to the center of it.

Step 6

After that, mix 2 vegetable organic bouillon cubes with hot water, and pour them into the pot.

Step 7

After that, take 2 full heads of garlic and place them in the pot, and drop one cinnamon stick in the pot as well. Put the lid on and put it in the oven to cook for an hour and a half.

Step 8

To make the sauce, use good quality pomegranate molasses and double concentrate or organic tomato purée, mix it together well in 2 cups of water and add that as well.

Step 9

Finally, put the lid on and cook it for another 2 hours on the same heat until your meat is fork-tender.