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This method of marinating topside of beef with red wine and vinegar is perfect for tenderising and adding flavour to the joint, which can be tough and tasteless. The longer the meat is left in the marinade the better – it could be safely left in the refridgerator for 1 week, as the wine and vinegar have a preservative effect.

Serves 4-6

250ml (9fl oz) red wine

120ml (4½fl oz) red wine vinegar

30ml (2tbsp) granulated sugar

2 garlic cloves skinned and crushed

2 bay leaves

15ml (1tbsp) juniper berries crushed

6 whole cloves

salt and freshly ground pepper

1.6-1.8kg (3½ – 4lb) rolled and tied topside

45ml (3tbsp) vegetable oil

60ml (4tbsp) raisins

10ml (2tbsp) plain flour

100ml (4fl oz) double cream

1. Pour the red wine, wine vinegar and 300ml (½ pint) water into a sucepan. Add the sugar, garlic,, bay leaves, juniper berries, cloves and 5ml (1 tsp) salt. Bring slowly to the boil, stirring.

2. Place the beef in an earthenware or glass (not metal) bowl. Pour the hot marinade over the beef, leave until cold, then cover and place in the refridgerator. Leave to marinate for 3 – 4 days, turning the beef in the marinade twice a day.

3. When ready to cook, remove the beef from the marinade and pat dry with absorbent kitchen paper. Reserve the marinade.

4. Heat the oil in a heavy flameproof casserole, add the beef and fry quickly on all sides until browned.

5. Pour off any excess fat, then strain in the reserved marinade. Bring the liquid to the boil, then cover and cook in the oven at 150°C (300°F) mark 2 for 3 hours, or until the beef is very tender when pierced in the centre.

6.Remove the beef from the casserole and place on a carving dish. Set aside to rest in a warm place.

7. Meanwhile soak the raisins in boiling water for about 10mins until plump and juicy. Mix the flour and cream together until smooth. Transfer the casserole to the top of the cooker and gradually stir in the flour and cream mixture. Drain the raisins and add to the sauce, with salt and pepper to taste. Heat gently, stirring constantly, until the sauce thickens. Keep hot.

8. Carve the beef into slices and arrange overlapping on a warmed serving plate. Drizzle a little of the hot sauce over the meat and pour the rest into a sauceboat. Serve immediately

Image via Wikipedia

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