Ingreadient :

• 1.8kg (4lb) topside of beef
• 4 sprigs of thyme
• 2 garlic cloves
• 2cm (3⁄4in) piece of root ginger, finely chopped
• 1 red chili, deseeded and finely chopped
• 2 spring onions, green part only, chopped
• 2 tbsp soy sauce
• 2 tbsp malt vinegar
• 3 tbsp soft dark brown sugar
• 2 tbsp sunflower or ground nut oil
• Salt and pepper
• 1 onion, roughly chopped
• 1 stick of celery, diced
• 2 plum tomatoes, chopped
• 150ml (1⁄4pint) beef stock, plus extra for topping up, if needed
• 4 carrots, scraped and cut into chunky rounds
• 10 small waxy potatoes, peeled

Direction :

1. Wash the joint of beef and pat it dry with kitchen paper.
2. With a sharp knife, make small, deep incisions all over the meat. Now put the leaves from 2 of the sprigs of thyme, the garlic, ginger, chili and spring onions either in mortar and pestle or into a mini blender and work to a chunky paste. Push this into all the slits in the beef.
3. Mix the soy sauce, malt vinegar and sugar and rub it all over the outside of the beef. Cover lightly and put the joint into the fridge to marinate for at least 4 hours, though overnight is even better. Turn the joint every so often
4. Heat the oil in a casserole that has a lid. Wipe the wet marinade off the beef with kitchen paper, otherwise it won’t brown. Season the meat and brown on all sides. Remove the meat and add the onion and celery to the pan. Cook on a medium heat until soft, then add the tomatoes, stock, the rest of the thyme and any leftover marinade from the meat. Bring to the boil, pop the meat back in and immediately turn the heat right down.
5. Partially cover the pot with a lid and let it simmer for 2 hours 45 minutes, or until cooked through, turning the joint over half way through and topping up with a little extra stock, if needed.
6. Forty minutes before the end of the cooking time, add the carrots and potatoes, replace the lid and cook until they are tender. Check for seasoning and serve the beef in the pot in which it has been cooked.