Roast beef po’ boy

Method

• step 1

  Heat the oven to 150c/fan 130c/gas 2.
  Make incisions all over the beef with a small sharp knife and insert the slivers of garlic.
  Season with salt, pepper and the cayenne. Heat a large frying pan with a little oil then brown the beef really well all over.
  Spend a bit of time getting a good colour as this will all add to the overall flavor of the beef and gravy.

• step 2

  Lift the beef into a large casserole dish with a lid.
  Add the stock, veg, peppercorns and bay leaves then cover with the lid, slipping a sheet of foil underneath so you get a really good seal.
  Cook for 3 hours.

• step 3

  Carefully take the beef out of the pot and rest under foil for at least an hour to make it easier to slice.
  Take out the veg and discard. Put the casserole back on the heat and reduce the gravy by half.
  Stir the cornflour with 1 tbsp water then add to the gravy and whisk whilst simmering until thickened.

• step 4

  Slice the beef and tip any juices and bits that fall off back into the gravy.
  Add the slices back to the gravy to warm through.

• step 5

  Halve the baguettes but don’t cut all the way through.
  Put in a 200c/fan 180c/gas 6 oven for 5 minutes to crisp up.

• step 6

  Spread the bottom of the bread with mayo, add a layer of meat and gravy then top with tomato, gherkin and shredded lettuce.
  Add a dash of tabasco then dig in.