Recipe Categories
Meat 
Beef Wine

Lynn's Top Round Red Wine

1 tbl oil
25 gm butter
1 sm onion chopped
1 sm carrot chopped
1 x celery stick chopped
1 1/2 kg piece top round or middle rump
200 ml full bodied red wine
200 ml beef stock
1 tbl tomato puree
1 x thyme sprig
1 x bay leaf
1 x salt and pepper

 Method :
Heat the oil and butter in a flameproof casserole add the onion carrot and celery and fry gently for 5 minutes stirring occasionally.
Increase the heat add the meat and cook turning until sealed.
Add the wine bring to the boil and simmer until well reduced.
Add the stock tomato puree herbs and salt and pepper to taste.
Bring to simmering point cover and cook in a preheated cool oven 150 degrees C (300 degrees F) Gas Mark 2 for 3 hours or until tender.
Slice the meat thickly arrange on a warmed serving dish and keep hot.
Discard the herbs.
If necessary reduce the sauce to about 150 ml by boiling uncovered stirring frequently.
Check the seasoning and spoon over the meat.
Serves 8