Method

• 1.
  Preheat oven to 180°C/160°C fan-forced.
• 2.
  Heat the oil in a large, shallow, ovenproof saucepan with a lid over medium-high heat. Season the beef with salt flakes and freshly ground black pepper and cook for 10 minutes, turning, until well browned all over. Set aside on a plate. Add onion to pan with herbs and cook, stirring occasionally for 10 minutes, or until onions start to soften and colour. Reduce heat to medium and cook, stirring more often, for another 10 minutes until onions are dark golden. Set half the onion aside. Add wine to pan and cook, scraping base of pan with a spoon to release any brown bits, for 2 minutes, or until wine has evaporated. Push remaining onion to side of pan and return beef to pan, nestling the meat within the onion. Add the stock and bring to the boil over high heat. Cover and transfer to the oven. Braise for 3 hours, turning meat halfway through, until meat is very tender.
• 3.
  Carefully remove pan from oven. Switch oven to grill. Cut 12 thin slices of baguette and place slices on a baking tray. Cook under the grill for 2-3 minutes, until golden on top.
• 4.
  Meanwhile, discard herbs and roughly shred meat with 2 forks. Add reserved onion, brandy and mustard and stir to combine. Check seasoning.
• 5.
  Rub toasted sides of bread with cut-side of garlic. Arrange toasted-side down in the centre of the pan over the beef and sprinkle with Gruyere. Cook under the grill for 2-3 minutes, until cheese has melted.
• 6.
  Sprinkle with extra thyme and serve with remaining baguette.