Serves 4

Ingredients:

• 500g Diced Angus Beef (or your preferred quality meat)
• One Onion, sliced
• Five or six Mushrooms, sliced
• Splash of Balsamic Vinegar
• Olive oil
• 25g Butter
• Hammerhead Hand Smoked Manuka

Method:

1. In a bowl, season the beef with about one and a half tablespoons of Hand Smoked Manuka.
   
2. Heat a heavy based pan with a good splash of olive oil.
3. Cook the beef for a minute or two each side to brown and cook
   .
4. Spoon cooked beef onto kitchen paper to rest.
5. Cook the onions, butter and mushrooms, on a medium heat to cook through.
   
6. Add the rested beef and stir through, once all combined and sizzling, add a healthy splash of balsamic vinegar; stir well and take of the heat after about a minute
   .
7. Serve with your favourite veggies, rice or creamy mashed potatoes
   .

Serves 4-6

Ingredients:

• Bolar or Topside Beef (1.5kg approx.)
• One onion, sliced
• One carrot, sliced
• Hand Smoked Manuka, about two tablespoons
• Bay Leaf 2-3
• Glass of red wine, around 175ml (I used a rich South African Cabernet Sauvignon)
• Knob of butter (about 30g)

 Method:

1. Pre-heat oven to 150°c
2. Dry beef with paper towel and rub all over with Hand Smoked Manuka.  

3. Note that my beef was trim end Bolar beef and needed rolling and tying with butchers twine or similar twine. You can ask your butcher to do this if necessary or look for a solid joint of meat.

4. In a cast iron Dutch oven heat some olive oil and brown the meat on all sides. Remove from Dutch oven and rest on a plate. Add the onion, carrot, garlic and bay leaves to the pot.
5. Saute on a medium heat for a minute or two and add the butter. Continue to sauté until onions are translucent.Return beef to the pot and add the glass of wine and 100ml water.
6. Once the wine is boiling, put the lid on and put into the pre-heated oven for 3 ½ - 4 hours.
7. About half way through the cooking time,carefully turn the beef. Return to the oven for the remaining time.
8. Remove from oven. Turn beef and replace lid. Leave to rest in the pot for fifteen minutes.
9. Carefully remove from Dutch oven and carve to serve. (for a cleaner, more even carve, rest under foil for twenty minutes or so before carving)
10. The cooking juices are fantastic strained as they are for a super delicious gravy, or you can thicken with a little arrowroot or cornflour.

Serve with your favourite vegetables and Hammerhead No Hasselback Potatoes!!