Boeuf à la Mode or Boeuf à la Cuiller

Here is an example of slow cooking a large joint until it is so tender that it can be eaten with a spoon [cuiller in French]. I have fond memories of Boeuf à la Cuiller as it was served at Gay Bilson’s Berowra Waters Inn - from a copper sauté pan at the table, with the glistening juices coating richly flavoured meat adorned solely with carrots. The usual cuts for this dish are rump or silverside but I have