Simon Rimmer served up tasty slow cooked beef with salsa verde, black beans and pickled walnuts on Sunday Brunch.

The ingredients are: 1kg large pieces of chuck steak, 1 sliced onion, 2 cloves of garlic, 50ml Madeira, 500ml red wine and 700ml strong beef stock (not cubed).

For the salsa verde: a bunch of flat leaf parsley, a bunch of mint, half a bunch tarragon, 1 tbsp capers, 1 tbsp anchovies, 1 tbsp Dijon mustard, 100ml olive oil until smooth and a tin of drained and rinsed black beans.

To serve: buttery mash or rice.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.