Pot-roasted beef in red wine with
red onion marmalade
Ingredients (serves 4-6)
20g butter
1kg rolled brisket or silverside
2 bay leaves
Small bunch fresh thyme
400ml red wine
Seasoning
For the red onion marmalade:
25g butter
350g red onions, very finely chopped
1 level tsp chopped fresh thyme
225ml red wine
50ml red wine vinegar
Seasoning
Pre-heat oven to 140 deg Centigrade (275F, Gas Mark 1).
Melt half of the butter in a casserole dish on the hob and, when it begins to foam, turn the heat up high. Dry the meat thoroughly with kitchen roll, then brown it on all sides in the hot butter.
Remove the meat, wipe the casserole clean with some more kitchen roll and return the meat to it. Add the herbs, red wine and seasoning. Bring it up to a simmer, then add a tight-fitting lid (use foil if necessary). Transfer to the oven, and cook for 3 hours - do not be tempted to look at it, the lid must stay on.
While the beef is cooking, make the red onion marmalade. Melt the butter in a medium-sized saucepan, stir in the chopped onions and the thyme, and let them soften for about 10 minutes. Then add the wine and red wine vinegar, bring up to a simmer and season. Turn the heat right down and let the marmalade cook really slowly with the lid off for about 1 hour, or until all the liquid has evaporated. Remove from the heat, but re-heat before serving.
When the pot-roast's cooking time is up, remove the meat from the casserole, cover it with foil and leave it to rest for 10 minutes. Meanwhile, remove the herbs, place the casserole over a direct heat and boil briskly to reduce the liquid slightly. Mix the flour and remaining butter to a smooth paste, then add this mixture in small amounts to the hot liquid and whisk with a small whisk until it comes back to the boil - this gives a smooth, slightly thickened sauce.
Slice the beef and serve with creamy mash, seasonal vegetables and the red onion marmalade and sauce.
Food photographs are serving suggestions only.