Kalops

Step 1: Pat the 2 lb beef chuck dry with kitchen paper and toss it with the 2 tbsp cornflour.

Step 2: Heat 2 tbsp rapeseed oil in a heavy casserole over a medium-high heat. Brown the beef in two or three batches, 4–5 minutes each, until dark brown on at least two sides. Lift each batch onto a plate.

Step 3: Lower the heat to medium, add 2 onions and 3 carrots and fry for 5 minutes, scraping up the brown bits from the base.

Step 4: Lightly crush half the 12 whole allspice berries. Return the beef with all the allspice, 3 bay leaves, 6 white peppercorns, 2 ½ cups hot water, 1 tsp salt and 1 tbsp white wine vinegar. The liquid should come about two-thirds up the meat.

Step 5: Bring to a simmer, cover and cook on the lowest heat for 1 hour 45 minutes, stirring now and then, until a cube of beef breaks apart with a fork. Slow-cooker option: transfer after step 4 and cook on low for 8 hours.

Step 6: Meanwhile boil the 1 ¾ lb potatoes (a mealy variety) in salted water for 18–20 minutes until a knife slides in easily, then drain.

Step 7: If the sauce is thin, simmer uncovered for 10 minutes until it coats a spoon. Taste for salt, fish out the bay leaves and serve with the potatoes, 7 oz pickled beetroot and 2 tbsp fresh parsley.