Preheat the oven to 160°C. If you prefer, you can cook on the stovetop over a very low heat for the same amount of time.

Lightly oil the beef with 1 tablespoon of oil and season with the salt. On the stovetop, heat a lidded, ovenproof pan and brown the beef on both sides. Remove from the pan and add the remaining oil, onions, and garlic, and cook until softened.

Return the meat to the pan along with the bay leaf, tomato paste, Worcestershire sauce, and the beef stock. Bring to a simmer, cover with round of baking paper, then cover with a lid and put into the oven to cook for 3 hours, or until the meat is tender when pierced with a knife. Rest the meat for 30 minutes before slicing or pulling into shreds.