1.25kg Beef (topside or silverside)
2 Large Onions (quartered)
2 Carrots (cut into 1cm long chunks)
1 Bouquet Garni (or 2 Sprigs each Thyme, parsley and Marjoram)
4 Black Pepper Corns
1/2 Teaspoon Salt
150ml Red Wine
450ml Water
2 Teaspoons Cornflour
4 Tablespoons Oil
25g Butter
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Casserole Dish With Lid
Silver Foil
1 Slotted Spoon
1 Cup
The Good Bit
- Pre heat the oven to 150c 300f gas 2. Heat the oil and butter in the frying pan and cook the beef until browned evenly all over. remove and place in the casserole dish, surround with the vegetables, add the herbs, salt and peppercorns and top up with the wine and water.
- Cover with foil then the lid and place in the oven for 3 hours.
- Pull the beef out when done and leave to rest on a serving plate, surround it with the vegetables, discard the bouquet garni (or sprigs) and transfer the juices to the frying pan and bring to the boil.
- In the cup add the cornflour and approximately 1 1/2 teaspoons of water, mix until you have a smooth paste then add a little of the gravy, stir well then pour this mixture into the frying pan too stirring continuously, if the sauce is too thick just add a little water. pour the sauce over the beef and vegetables and serve
