heat up the ghee or butter and sear the meat on both sides.
add everything else, bring to the boil, stir, then cover with lid and turn the heat down to minimum.
let the beef simmer for 45 minutes, turn over and simmer for another 30 minutes.
turn the beef over one more time, adding a little more water if the sauce seems a bit dry, and simmer for 15 more minutes.
To cook the creamed brussels sprouts:
in a shallow pan, melt the ghee or butter then add sprouts, 100ml water and all other ingredients except the cream.
cover with lid and simmer on low heat for 30 minutes.
stir and break up the sprouts, add 100ml water and simmer for another 20 minutes.
uncover, stir, taste test and simmer a little longer if too watery, then stir in the cream.
serve alongside the braised beef, garnished with crumbed, crispy bacon or pancetta.
Notes
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.