- 1kg topside of beef
- 1 garlic clove
- 2 bay leaves
- 2 sprigs of fresh rosemary
- 8 black peppercorns
- 1 onion, finely chopped
- 3 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 bottle of red wine
- 90ml olive oil
- Salt and pepper
- Start by patting the topside of beef dry, and stick it in a big bowl. Add all of the other ingredients, apart from the olive oil and salt, then cover with film and leave overnight to marinate.
- Remove the meat from the marinade (which needs to be saved for later), and pat the meat dry again. Add the oil to a large saucepan, and seal the meat by lightly browning it all over, before removing and setting aside. Return the veg and herbs from the marinade to the pot, and soften for a few minutes, then put the beef back in the pot, add some salt, and cook for about 10-15 minutes.
- Pour the wine from the marinade into the pot with the beef, bring up to the boil, and then leave to simmer on low for 2 hours until the meat is tender and the wine has reduced - you’ll want to turn the meat over from time to time. Once the meat is cooked to your liking, remove from the pan and allow the sauce to thicken a little further. Serve by slicing the beef, and drizzling the wine reduction and veg over the top.
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