Red Wine Braised Beef

Charmaine Lu -
  • 1kg topside of beef joint
  • 1 garlic clove
  • 2 bay leaves
  • 2 rosemary sprigs
  • 8 peppercorns
  • 1 chopped onion
  • 3 chopped carrots
  • 2 chopped celery stalks
  • 1 bottle of red wine
  • 80ml olive oil
  • Pat the meat to dry then place in a bowl with all the ingredients except the oil. Cover and marinate in the fridge overnight. When ready, remove the joint from the marinade (saving the marinade for later) and pat the meat dry once again. Heat the oil in a large casserole and sear the meat all over for 5-10 mins, then remove and set aside.
  • Add the vegetables and herbs from the marinade to the saucepan and cook for 5 mins to soften. Return the meat to the pot, add some salt and cook for 10 mins. Pour the wine from the marinade into the casserole, bring to a simmer and cover with the lid. Cook for 2 hours, or until the meat is very tender and the liquid has reduced to a rich sauce. Turn the meat 2-3 times throughout the cooking time.
  • Remove the meat from the pan and leave to rest for 10 mins. Meanwhile, reduce the sauce further until thick and glossy, then slice the beef and serve with the vegetables and plenty of the sauce drizzled over.
2 hrs
4 serving