Preparation time: 15 minutes | Marinating time: 1 to 24 hours | Cooking time: 4 hours | Serves: 4 to 6
3 - 4 tbsp Deep South spices
2 medium red onions, finely chopped
Few sprigs fresh thyme
75g demerara sugar
3 tbsp worcestershire sauce
Rub the Deep South spices all over the beef and season with salt and pepper. Wrap the beef in cling film or place in an airtight container and leave in the fridge overnight (if you are in a hurry marinade it for at least 1 hour).
Preheat the oven to 220°C
Pat the meat dry and rub it all over with oil. Place the meat in an oven safe casserole dish, put it in the oven and cook to seal for 15 minutes.
Lower the heat to 130°C.
Pour 500ml of water into the casserole dish. Place the lid on the dish (or cover it tinfoil) and cook in the oven for 3 hours or until fork tender, checking occasionally to make sure it hasn’t dried out.
To make the glaze, heat a splash of oil in a heavy based saucepan over a medium heat. Fry the red onions for 8-10 minutes until softened. Add the balsamic vinegar, thyme, demerara sugar and worcestershire sauce. Bring to the boil then simmer gently, stirring frequently, for 30 minutes until it has turned into a rich sticky glaze.
When the beef is finished cooking, remove from the oven and discard some of the liquid, leaving just enough so that the beef won’t dry out. Brush the beef with the glaze and return to the oven, cooking for a further 30 minutes, basting 3 times with glaze.
SERVING SUGGESTIONS: Serve with creamy mash, peas and the remaining sauce.
NOTE ON BRAISING LIQUID: Feel free to use ale instead of water or add onions, garlic, carrots and/or celery to the braising liquid.