Serves:6

Ingredients
Oil
800g O Crualaoi’s topside of beef
2 red onions, sliced thinly
2 cloves garlic, crushed
4 tbsp tomato purée
1 Bouquet Garni For Meat (Bay Leaf, Thyme, Rosemary ,tied together)
500ml red wine
2 tbsp cornflour

Directions
Preheat the oven to 160°C, gas mark 3. Heat half the oil in a flameproof casserole dish and brown the topside quickly in the hot oil, turning regularly.Remove from the dish.
Heat the remaining oil in the casserole dish and lightly sauté the onions and garlic for 4-5 minutes until softened. Add the tomato purée and cook for a further 1-2 minutes.
Add 500ml cold water and all the remaining ingredients except the cornflour and bring to the boil. Return the beef to the pan, cover and place in the oven for 3-3½ hours.
When ready to serve, remove the beef from the pan and place onto a serving dish. Cover with kitchen foil and keep warm.
Mix the cornflour to a paste with a little cold water and stir into the red wine sauce. Bring to the boil and cook for 1 minute on the hob until thickened.Season, and serve the sauce spooned over slices of the beef, with creamy Mashed Potato.
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