Trim the meat well, reserving the trimmings, and cut into 5cm chunks. Blanch the onions for 30 seconds, place in cold water and slip off the skins. Slice off the little brown root end – only the brown bit or the onions may collapse. Scrub the carrots and leave 3cm of the green tops; or cut one large carrot into three pieces, then quarter each piece lengthways.
Melt the fat and brown the