Ingredients
1.5 – 2kg silverside (or brisket)
500ml red wine
2 tablespoons olive oil
15g butter
2 bay leaves
2 or 3 sprigs of fresh thyme
2 tablespoons of flour
salt and pepper

Red onion marmalade:
400g red onions, finely chopped
30g butter
1 teaspoon fresh thyme
250ml red wine
60ml red wine vinegar
salt and pepper

Pre-heat the oven to 140°C

Method

1. Dry the meat thoroughly, heat the olive oil in a casserole and then brown the meat on all sides.
2. Remove the meat and drain off any left over oil. Return the meat to it adding the herbs, the wine and some salt and pepper. Bring it all up to simmering point, put on a lid, then put in the oven and leave it to cook without looking at it for 3 ½ hours.
3. While the beef is cooking make the red onion marmalade. Melt the butter in a saucepan, stir in the onions and thyme and let them soften for about 10 minutes. Add the wine and wine vinegar, bring it all up to a gentle simmer and season. Turn the heat down low and cook very slowly with the lid off for about 1 hour until all the liquid has evaporated. Remove it from the heat and re-heat gently before serving.
4. When the beef is cooked remove from the casserole, and leave to relax for 10 minutes. Remove the herbs, place the casserole over a high heat and boil fast to reduce the liquid. Mix the flour and butter to a smooth paste, then add to the gravy in small pieces stirring all the time until you have a smooth thickened sauce.