TO SERVE EIGHT
1 tablespoon oil
25 g (1 oz) butter
1 small onion, chopped
1 small carrot, chopped
1 celery stick, chopped
1.5 kg (3 lb) piece beef topside, boned aitchbone, top or middle rump
200 ml (7 fl oz) full-bodied red wine
200 ml (7 fl oz) beef stock
1 tablespoon tomato purée
1 sprig thyme
1 bay leaf
salt and pepper
Heat the oil and butter in a flameproof casserole, add the onion, carrot and celery. Fry gently for 5 minutes, stirring occasionally.
Increase the heat, add the meat turning until sealed. Add the wine, bring to the boil and simmer until well reduced.
Add the stock, tomato purée, herbs and salt and pepper to taste. Bring to simmering point, cover and cook in a preheated cool oven (150C/300F/Gas 2) for 3 hours or until tender.
Discard the herbs. Slice the meat thickly, arrange on a warmed serving dish and keep hot.
If necessary, reduce the sauce to about 150ml (qtr pint) by boiling uncovered, stirring frequently. Check the seasoning and spoon over the meat.