Place all the ingredients in a large oven casserole dish with a lid (le creuset pot) make sure the stock goes at least half way up the beef.
Place in the oven at 180C and slow cook until the sauce thickens and the meat is falling off the bone. It usally takes 4-6 hours depending on oven strength. Turn the meat after 3 hours so both sides absorb the juices. Once finished serve with fluffy jasmine rice, spring onions and toasted coconut.