Daube of Beef with white wine and herbs Serves: 4 Ingredients: 450g (1lb) Lean topside of Beef, cut into large chunks 350ml (12fl oz) dry white wine 1 garlic clove, peeled and finely chopped Black pepper 4 fresh thyme sprigs 1 fresh rosemary sprig 2 fresh parsley sprigs, plus extra to garnish 1 bay leaf 5 whole shallots, peeled 2 carrots, peeled and sliced, or 6-8 whole baby carrots 15ml (1tbsp) olive oil 400g (approx) can chopped tomatoes Strips of finely pared orange rind 12 black olives 5ml (1tsp) sugar Method Combine the wine, garlic, black pepper, thyme, rosemary, parsley and bay leaf and season to taste. Add the beef, stirring to coat, then cover with cling film and leave in the refrigerator to marinate for 1-2 hours. Pre-heat the oven. Drain the beef, reserving the marinade, and pat dry on kitchen paper. Heat oil in a large heatproof casserole, add the beef, shallots and carrots and cook until meat is browned. Add the tomatoes, orange rind, olives and sugar. Add the reserved marinade into the casserole. Bring to the boil, cover and cook in a pre-heated oven for 2-2½ hours or until beef is tender. Discard the orange rind. Serve new potatoes and seasonal vegetables.

Cooking Time Approx 2-2½ hours Temperature: Gas Mark 4, 180°C, 350°F go to Marketside website