Beef1.5 kg piece of beef topside or silverside 40 gm butter2 onions, finely chopped150 ml red wine250 ml (1 cup) double creamMarinade2 onions, finely chopped2 carrots, thinly sliced250 ml (1 cup) red wine250 ml (1 cup) red wine vinegar6 black peppercorns6 whole cloves3 fresh bay leaves½ tsp ground allspiceParsley mash1 kg desiree potatoes, quartered1 ½ tbsp flat-leaf parsley, finely chopped1 tbsp butter125 ml (½ cup) milkCabbage40 gm butter1 red onion, peeled, halved and cut into eight wedges800 gm cabbage, thickly sliced
Combine marinade ingredients, 1 tbsp sea salt and 300ml water in a large saucepan and bring to the boil, simmer for 10 minutes, cool.
Place beef in a deep bowl and pour over the cooled marinade. Cover, refrigerate and marinate for three days, turning occasionally.
Preheat oven to 190C. Drain meat from marinade and wipe dry. Strain marinade through a fine colander into a bowl, reserving solids. Heat butter in a large cast-iron casserole over medium heat, add meat and cook for 5 minutes on all sides or until brown then transfer to a large plate. Add onion and reserved solids to casserole, cook over medium heat for 2 minutes then return meat to casserole. Add marinade liquid and wine and season generously with sea salt and freshly ground black pepper. Bring to the boil, cover and bake for 1¼ -1½ hours or until tender. Remove meat from the casserole and cover with foil. Add cream to casserole, simmer for 3-5 minutes over low heat and season to taste.
Meanwhile, for parsley mash, cover potatoes in cold salted water, bring to the boil over medium-high heat and cook for 15 minutes or until tender, then drain and return to pan. Add parsley, butter and milk and mash using a fork. Season to taste and keep warm.
For cabbage, heat butter in a large frying pan over medium heat, add onion and cook for 5-7 minutes until soft. Add cabbage, cook for 3-5 minutes or until tender and season to taste.
To serve, thickly slice beef and serve with parsley mash, sautéed cabbage and sauce.