Wash the joint and pat dry with kitchen roll. Make small deep incisions into the meat. This allows the marinade to get inside the meat.

Grind the ginger, spring onions, thyme and chilli into a chunky paste. Then push this paste into the incisions inside the meat.

Next combine the sugar, soy sauce and vinegar in a small bowl and then rub all over the meat. Cover the meat and allow to marinade in the fridge for at least 4 hours, for best results over night preferably. Turn the meat inside its juices multiple times.

When its time to cook. Lift the meat from the marinade and wipe with kitchen roll otherwise it won't brown. Reserve the marinade for later.

Heat the oil in a casserole over proof dish. Brown the beef joint on all sides and set aside.

Add the onions, bacon and celery and fry for 2-3 minutes or until soft. Add the sherry and cook for another minute or so. Stir in the tomatos, stock and any leftover marinade. Return the meat back to the pot and lower the heat. Season with salt and black pepper.

Cover with the lid and simmer for 2 and 1/2 hours, stirring very occasionally. Add a splash of water if it starts to dry out.

Add the potatoes and carrots and cook for 40-60 minutes or until soft and cooked through.