ingredients
serves 8
3 - 3 1/2 pound piece topside or top rump of beef
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
2 bay leaves
2 large rosemary sprigs, plus extra to garnish
6 peppercorns
2 allspice berries, crushed
1 bottle full-bodied red wine, such as Burgundy or Barolo
2 tbsp olive oil
2 tbsp sun-dried tomato paste
1/2 - 1 pint beef stock
salt and pepper
few sun-dried tomatoes, roughly chopped (optional)
method
1. Put the piece of meat into a large bowl with the vegetables, bay leaves, rosemary sprigs, peppercorns and crushed allspice berries. Pour in the red wine, turn the meat, then cover the bowl and leave to marinate in the fridge overnight.
2. Take out the meat and pat dry. Strain the marinade, reserving the vegetables, herbs and spices.
3. Heat the olive oil in a deep flameproof casserole (just large enough to hold the meat and vegetables) and brown the meat on all sides. Stir in the vegetables, with the herbs and spices.
4. Pour over the reserved marinade and stir in the tomato paste. Add enough stock to just cover the meat and vegetables. Bring to a simmer, lower the heat and cover tightly. Cook at 170°C (150°C fan oven) for 2 1/2 - 3 hours until the meat is very tender, turning the beef every 30 minutes and topping up the liquid with extra stock if necessary.
5. Using a slotted spoon, lift out the meat and put into a covered dish; keep warm. Discard the bay leaves and rosemary sprigs, then pour the sauce and vegetables into a blender or food processor and whiz until smooth. Adjust the seasoning and reheat, adding the sun-dried tomatoes if using. The sauce should be quite thick; if not, boil to reduce.
6. To serve, carve the meat into thin slices and arrange on warmed serving plates. Garnish with rosemary and serve with the sauce and creamy mash.
