You can make this with pretty well any roasting or stewing cut of beef. Start by seasoning the meat with salt and pepper and browning the meat in a roasting pan on the stove top. When the meat has some colour add 1 large sliced onion. When the onion has softened add about a cup of red wine and scrape any tasty stuck on buts off the bottom of the pan. Cover with beef stock, put on a lid or cover with foil and place in a 300F oven for 3 hours. Cooking time will vary with the size of the roast. When it falls apart with a gentle pull its ready.
Strain off the liquid and add it to a pot, reduce it until it’s a nice gravy consistency.
Toast some buns, add beef, fresh horseradish and LOTS of napkins.
Perfect outdoor food.
