AT A GLANCE
You'll need to start this recipe 3 days ahead.
|01||Combine marinade ingredients, 1 tbsp sea salt and 300ml water in a large saucepan and bring to the boil, simmer for 10 minutes, cool.|
|02||Place beef in a deep bowl and pour over the cooled marinade. Cover, refrigerate and marinate for three days, turning occasionally.|
|03||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.|
|04||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.|
|05||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.|
|06||To serve, thickly slice beef and serve with parsley mash, sautéed cabbage and sauce.|