We start with one of the hard-working muscles, such as a featherblade, topside, shin or brisket.
Get a deep oven tray and make a base out of thickly sliced potatoes and onions and perhaps a garlic cut in half.
Season with salt and pepper and pour on a beef stock to cover the base.
Place the whole joint on top and put in the oven at 110C.
This is the magic part, the longer you can leave it, the more tender it becomes. We recommend 6-8 hours, or even more if you have the time, with a good baste every other hour.
Alternatively, if you’re going to leave it for more than 3 hours without basting, brush our gourmet Wagyu fat onto the joint before it goes in the oven.
The beef will slowly tenderise under the low heat, allowing the marbling to forever moisten the joint and the excess oozing into the base where the potatoes will soak in the deep flavours.