Slices of boiled beef simmered in a rich stock and then fried

• 500 g (1 lb 2 oz) beef silverside or topside
• salt

Boil the beef, with a little salt, for 2 hours. At the end, there should be only about 2 cupfuls of stock left with the beef in the saucepan.

Seed and slice the chillis (but reduce or omit these if you do not want the dish to be hot). Crush the garlic.

Cut the boiled beef into, say, 8 slices