1.5kg shoulder cut of beef
4 tablespoon organic mustard
300 grams organic honey
generous amount of freshly cracked black pepper
4 tablespoons of olive oil
2 beef stock cubes
3 glasses of organic red wine (750 mls)
Remove excess fat from beef
Place the meat in a bowl
Add pepper, honey and mustard to the meat.
In a large pot heat the olive oil. Once hot add meat and brown all sides.
Add the beef stock cubes and wine.
Bring to the boil and then lower heat and cook covered on a low heat for about 3 hours or till very tender
Serve with roast sweet potatoes or steamed brown rice and a nice green salad