Preheat the oven to 160C/140C fan/Gas 3

Put the beef in an ovenproof dish which has a lid. Season sparingly with salt but be generous with the pepper.

Stir in 50ml of the stock.

Lay the butter slices over the beef to cover. Put the lid on the dish - if the lid isn't tight-fitting, put a piece of foil over the dish before putting on the lid.

Put the dish in the oven and cook until the beef is very soft (3-5 hours).

After 30-40 minutes remove the lid, stir to separate any pieces of meat that have stuck together, then replace the lid and return to the oven until done.

When the beef is very tender, remove the dish from the oven, take off the lid and leave to cool for 5 minutes.

Tip the contents of the dish into a blender or food processor and whizz until smooth, adding as much extra stock as needed to loosen it. IMPORTANT: the potted meat will firm up a lot when cold so should be a rather loose mixture at this stage.

Check the seasoning and add more salt and pepper if needed.

Transfer the potted beef to individual ramekins, jars or one larger container, cover and leave to chill in the fridge.

Serve spread on crusty bread or toast, with pickles such as cornichons, onions etc. on the side.

Should keep for 4 days in the fridge or can be frozen.

Tip: if the cooled potted beef is firmer than you'd like, beat in a little cold beef stock. It's also delicious pinged in the microwave for 12- 20 seconds which will soften and warm it.