Preheat and Prepare: Set your oven to 160°C (140°C fan). Pat the beef dry with kitchen paper—this is crucial for a good sear. Season it generously all over with salt and freshly ground black pepper. You should see the salt crystals glistening on the surface.

Brown the Beef: Place a large, ovenproof pot or Dutch oven over a high heat and add the oil. When the oil shimmers and a faint wisp of smoke appears, carefully lower the beef into the pot. Leave it undisturbed for 3-4 minutes. Listen for the satisfying sizzle. When the underside is a deep, mahogany brown, turn it. Repeat on all sides. This step builds the foundational flavour. Remove the beef to a plate.

Sofrito Base: Reduce the heat to medium. Add the onions, carrots, and celery to the pot. Stir them with a wooden spoon, scraping up any browned bits from the bottom. Cook for 8-10 minutes, until the vegetables have softened and the onions are translucent. You’ll smell their sweetness beginning to develop.

Add the Aromatics: Stir in the smashed garlic and tomato purée. Cook for one minute, stirring constantly, until the purée darkens to a rusty red and smells intensely rich.

Make the Gravy Base: Sprinkle the flour over the vegetables and stir to coat. Cook for two minutes, stirring. This removes the raw flour taste. Slowly pour in the beef stock, stirring continuously to prevent lumps. The mixture will thicken slightly. Add the thyme sprigs, bay leaves, and peppercorns.

Return the Beef: Place the browned beef back into the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the meat. Add the splash of malt vinegar if using. Bring the liquid to a gentle simmer—you should see small, lazy bubbles breaking the surface.

Slow Roast: Put a tight-fitting lid on the pot and transfer it to the preheated oven. Cook for 2 hours. After 2 hours, carefully remove the lid and turn the beef over. Replace the lid and cook for another 1 hour. The meat should be fork-tender; a knife should slide through with no resistance. The smell at this point will be deep, savoury, and utterly compelling.

Rest and Serve: Remove the pot from the oven. Transfer the beef to a carving board, tent it loosely with foil, and allow it to rest for 15-20 minutes. My husband, who's usually picky, asked for seconds the first time I made this, and the rest is essential for keeping the meat juicy. While the beef rests, skim any excess fat from the surface of the gravy. Discard the thyme sprigs and bay leaves. Use a stick blender to blitz the gravy until smooth, or serve it chunky. Carve the beef against the grain into thick slices and serve with the gravy.