Beef Joint (Silverside)
125ml Dry Red Wine
500ml Beef Stock
Thyme
Oregano
1 ½ Fennel Bulbs
½ Onion (as tolerated)
Garlic (as tolerated)
Oil
Sauté onion and garlic in a pan with oil until soft. Remove the onion garlic from the pan, and add the meat turning to brown. Return onion mixture to the pan and add the herbs, wine and beef stock and cook covered over a low heat for 1 ½ hours, turning the beef 2-3 times during cooking. Cut the fennel into wedges and place in pan with the beef and cook for a further 30 minutes or until the beef and fennel are tender. Remove beef from pan to stand for 10 minutes before serving. Serve beef sliced with fennel and some of the cooking liquid.