1kg topside (I used 1 x bolar roast from Vanessa)
1 clove garlic, I just whacked it and tossed the lot in - used 3 cloves green garlic
2 sprigs rosemary
8 black peppercorns
1 large onions, chopped
3 carrots, chopped
2 celery stalks, chopped
1 bottle red wine
6 tablespoons olive oil
salt to taste
Pat the meat all over with a paper towel. Place in a large bowl with all the other ingredients except for the olive oil and salt. Cover with clingfilm and marinate in the fridge overnight - or at least 12 hours
Remove meat, strain veggies from the marinade and keep both. Pat the meat dry again. Heat the olive oil in a large saucepan or casserole, then seal the meat on all sides. Remove and set aside.
In the same saucepan/casserole add the vegetables and herbs and saute for a couple of minutes. Return the meat to the pan, add some salt and cook on med. heat for 10 minutes.
Add the marinade liquid, bring to boil then reduce heat to low and cover with a lid. Cook for about 2 hours (now here I only cooked it for 1 1/2 hours and that was plenty), until the meat is tender and the liquid has reduced. Turn during cooking a few times. Taste and season again with salt, if necessary. Nest time I would add a touch of sugar to to bring out the taste a bit - although it was nice as it was. Just an idea.
To serve, slice the meat and place on a serving dish together with the vegetables and sauce - I served with boiled potatoes, carrots and peas.