The day before cooking, marinade the beef in red wine with the
garlic, herbs and peppercorns, ideally in a zip lock bag to fully
cover. The next day, remove the beef from the wine and pat dry,
reserving the wine mix for later.
Preheat the oven to 160°C or 140°C fan assisted (gas 3).
In a heavy based casserole dish over a medium high heat, sear
the beef and vegetables until nicely browned, remove and keep to
Add the tomato paste, mustard, reserved wine mixture and reduce
by half, then pour over the stock, bring to a boil and thicken with
the cornflour mix before placing the beef and vegetables back in
the casserole dish.
Place in the oven covered and braise for 3 hours, turning after
2 hours, basting regularly with the stock or until the beef is
tender when pierced with a skewer.
Remove the beef from the stock, place on a warmed deep serving
dish and cover with foil to keep warm.
Reduce the red wine stock until you reach a rich sauce like
consistency, season to taste then pass the sauce over the
Serve straight away.
Serve with glazed carrots, boiled potatoes with parsley and
roasted vegetables with extra mustard at the table.