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Add a photoServings: 8
Ingredients
- 1 Tbsp. oil
- 25 gm butter
- 1 sm onion minced
- 1 sm carrot minced
- 1 x celery stick minced
- 1 1/2 kg piece beeftopside boned aitchbone top or possibly middle rump
- 200 ml fullbodied red wtne
- 200 ml beef stock
- 1 Tbsp. tomato puree
- 1 x thyme sprig
- 1 x bay leaf
- 1 x salt and pepper
Directions
- Heat the oil and butter in a flameproof casserole add in the onion carrot and celery and fry gently for 5 min stirring occasionally.
- Increase the heat add in the meat and cook turning till sealed.
- Add in the wine bring to the boil and simmer till well reduced.
- Add in the stock tomato puree herbs and salt and pepper to taste.
- Bring to simmering point cover and cook in a preheated cold oven 150 degrees C (300 degrees F) Gas Mark 2 for 3 hrs or possibly till tender.
- Slice the meat thickly arrange on a warmed serving dish and keep warm.
- Throw away the herbs.
- If necessary reduce the sauce to about 150 ml by boiling uncovered stirring frequently.
- Check the seasoning and spoon over the meat.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 8 servings | |
| Calories 48 | |
| Calories from Fat 38 | 79% |
| Total Fat 4.37g | 5% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 7mg | 2% |
| Sodium 116mg | 5% |
| Potassium 67mg | 2% |
| Total Carbs 1.96g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.78g | 1% |
| Protein 0.56g | 1% |
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