Rub a 2.5kg topside joint with salt, pepper, allspice, chopped & pureed garlic and add about 250 mls dry cider and 125 mls olive oil. Leave for at least 24 hours.

Remove meat from marinade and sear in oil heated in a flameproof casserole. Cover with stock and cook till tender - about 2 hours in a moderate oven.

When cooked, remove meat from cooking pan and leave to rest in the warm. Soften a couple of chopped shallots in melted butter, making sure not to brown them. Add the beef cooking juices and the reserved marinade. Boil to reduce the volume by half, taste and season as required. Simmer for a further 5 minutes then stir in the chopped parsley.

Slice the beef thickly and pour the sauce over. Serve with plain boiled new potatoes and mixed vegetables.

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