Method

1. Place the ginger biscuits into a freezer bag and smash them into fine crumbs with a rolling pin or meat mallet.
2. tenderise the meat by bashing it with a rolling pin or meat mallet.
3. Take about half of the crumbs and press them into the beef on both sides.
4. Peel the onion, halve it, and thinly slice it.
5. Heat a generous amount of oil in a large frying pan on medium heat. Add the beef and cook for 2-3 minutes each side.
6. Remove the beef and set aside on a warmed plate.
7. (You may want to wash out the pan now because it may have burnt biscuit crumbs in it. )
8. Add more oil and when it's hot put the onion in and cook for about 5 minutes until slightly brown.
9. Add the stock and then transfer the pan contents to a big saucepan.
10. Add the bayleaf, Worcester sauce, vinegars and some salt and pepper.
11. Return the meat to the pan along with any juice that may have seeped out.
12. Add remaining biscuit crumbs
13. Bring to the boil, reduce to a simmer, put a lid on the pan and cook until the beef is tender.
14. This will probably take 2 hours.
15. OR you can, place in oven 95° C in covered casserole dish but remove lid for last ½ hour and boost to 100° C
16. Taste it and add more salt and pepper if required.
17. Best served with mashed potatoes, spätzle (german egg noodle dumplings) or potato dumplings