1large leeksliced in thick rounds, white and green part
3celery stickssliced thickly
½tspblack peppercorns
1bay leaf
1Tbspall-purpose flour
125mldry cider (optional)
1litrebeef stock
1tspDijon mustard
3TbspCumberland Sauce
salt
freshly ground black pepper
small handful of fresh parsleychopped
Instructions
Heat the olive oil in a large saucepan on high heat and brown the beef all over for about 3 minutes.
Add the onion, garlic, ginger, carrots, leek, celery, peppercorns and bay leaf and stir well for about a minute, to coat the vegetables and aromatics in the beef fat.
Add the flour and mustard and stir it in well, about 30 seconds.
Add the cider and once again, stir to mix it all in. Let the cider come to boil and cook on high heat for a minute.
Add the beef stock and bring to boil. Lower the heat and simmer for 1 and a half hours or so, until the meat is cooked and tender.
Stir in the Cumberland Sauce and check seasoning, add some salt, if needed.
Finish off with a flourish of freshly ground black pepper and serve immediately, garnished with the parsley.