Yearling beef is often dismissed as being a little dull. It has neither the delicacy of baby veal, nor the developed flavour of aged beef, but if you season it generously, brown it well and cook it as a tasty pot-roast, it becomes melting and tasty, in a rich, dark sauce. Serve with any number of salads or vegetable accompaniments. I particularly like boiled waxy potatoes and a tomato and red onion salad.