Ingredients
2-2½ kg (4 lbs-5 lbs) eye of the round or silverside beef joint
Salt and black pepper
2-3 tablesp. oil
2 onions, chopped
Glass of wine
Can of tomatoes, chopped
250ml (½ pt) water
A few bay leaves and sprigs of thyme
Selection of chopped vegetables i.e carrots, leeks, shallots, broad beans
To Cook
Set oven to Gas Mark 2, 150ºC (300ºF)
Season the beef well, heat half the oil in a large flameproof casserole, brown the meat really well - to a deep brown crust on all sides. This ensures that the natural sugars have caramelised for that extra flavour. Remove the joint from the casserole and set aside. Add the remaining oil and sauté the onions for 2-3 minutes. Add the wine, tomatoes, water and herbs. Bring to the boil and season. Return the meat to the casserole, cover and place in the oven. Cook for 2½-3 hours.
Remove the meat from the casserole, set aside. Strain the cooking juice, then return the stained liquid and meat to the casserole. Sauté the chopped vegetables, season well and add to the casserole. Return to the oven to complete the cooking for another ¾ hour approx, until the meat and vegetables are tender.
To Serve
Taste the sauce and adjust the seasoning. Carve the meat and serve with the vegetables, sauce and lots of creamy mashed potato. |
