Braised beef in red wine recipe
 Tender, lean topside of beef, marinated and cooked slowly in red wine with herbs vegetables. 1kg/2lb 4oz topside of beef1 garlic clove2 bay leaves2 sprigs rosemary8 black peppercorns1 large onion, finely chopped3 carrots, finely chopped2 celery stalks, finely chopped1 bottle red wine90ml/6 tbsp extra virgin olive oilsalt, to taste 1kg/2lb 4oz topside of beef 1 garlic clove 2 bay leaves 2 sprigs rosemary 8 black peppercorns 1 large onion, finely chopped 3 carrots, finely chopped 2 celery stalks, finely chopped 1 bottle red wine 90ml/6 tbsp extra virgin olive oil salt, to taste Method Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours. Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside. In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes. Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency.To serve, slice the meat and place on a serving dish together with the vegetables and sauce. Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours. Pat the meat all over gently with kitchen paper to dry. Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm and marinate in the fridge overnight, or for at least 12 hours. Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside. Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside. In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes. In the same saucepan, add the vegetables and herbs from the marinade and sweat for a couple of minutes. Return the meat to the pan, add some salt and cook on a medium heat for 10 minutes. Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency. Add the wine from the marinade, bring to the boil then reduce the heat to low and cover with a lid. Cook for about two hours, until the meat is tender and the liquid has reduced, checking from time to time and gently turning over during cooking. Once the meat is cooked to your liking, remove it from the pan and keep it warm. If the sauce needs thickening continue to simmer until it has reduced to sauce consistency. To serve, slice the meat and place on a serving dish together with the vegetables and sauce. To serve, slice the meat and place on a serving dish together with the vegetables and sauce.