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Place the celery and onions into a frying pan that has a tight fitting lid. Place the rump steak on top, pour over the red wine and water, then sprinkle in the stock powder, bring to a gentle simmer, place on the lid and slowly cook for 2 hours.
Chop the potatoes into quarters, toss in olive oil and salt and pepper, then place into an oven pre-heated to 220c for 45 minutes.
Allow the beef to cool in the stock, then remove and “flake” into a large salad bowl.
Toss in the roasted potatoes, stir in the mustard, and a small amount of the meat juices and a splash of olive oil.
Serve with the salad leaves.
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