2 kg topside beef
2 cups ( 500 ml ) dry red wine
2 bay leaves
6 black peppercorns
1/4 cup ( 60 ml ) seeded mustard
4 cloves garlic, sliced
4 springs thyme
2 carrots roughly chopped
1 medium onion, chopped
1 large leek, roughly chopped
2 sticks celery, roughly chopped
2 tbs olive oil
2 tbs plain flour
1 1/2 cups ( 375ml ) beef stock
Method:
Put wine, bay leaves, peppercorns, mustard, garlic, thyme and onion in a large bowl big enough to put the beef in, give it a mix, cover , put in the fridge for 24 hours.
Drain the beef and reserve the marinade for later use.
Place carrots, leek and celery in a large baking tray, put the beef on top brush with oil and bake in an 180 c / 160 c fan oven uncover for 1 1/2 hour or until brown and cooked as desired.
Remove beef from tray, wrap in foil, rest for 20 minutes before serving,
Remove vegetable, heat juices for gravy in same baking tray, add flour, cook, stirring until bubbling, gradually add reserved marinade and stock, store until thicken, strain gravy into jug.
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