Pies, Puddings and Pottages

Preheat oven to 140C/275/gas 1.

Season the meat and rub flour on both sides.

Place the meat in the casserole and scatter the sliced onion over the top.

Pour in the port, stout and ketchup and add the bay leaf.

Heat on top of the oven until it starts to bubble.

Immediately remove from the heat, cover and place in the preheated oven for about 3 hours, or until the meat is very tender.

Remove from the oven, transfer the meat to the chopping board.

Place the casserole over a high heat and reduce the gravy by about half – it should be slightly thickened.

Either chop up or pull apart the meat, place in the casserole and heat through.

Serve immediately.