1.25 kg (2 1/2 lb) topside
fat from 4 slices bacon
freshly ground black pepper
a few marjoram leaves
a sage sprig
a rosemary sprig
100 ml olive oil
1 clove garlic
1 small onion
200ml white wine
1 beef cube dissolved in 300ml boiling water
For the gravy
1 tablespoon flour
Make some holes in the meat about 5 cm (2 inches) apart, and push in the squares of fat which you have prepared, first rolling them in salt and pepper.
Wash and clean the herbs and push a few small pieces into the holes as well.
Put the oil in a casserole, add the meat and cook quickly to brown all over, turning it a few times. Season with salt and pepper, add the garlic, onion and herbs and after 5 more minutes, the wine.
Lower the heat, cover and cook very slowly. Make stock in a basin with the beef cube and water.
Turn the meat often adding a little of the stock.every now and then. Cook for at least 2- 2 1/2 hours. Try it by pushing a long needle in, the needle should go in easily and the juice that comes out should be free of blood.
Lift out the meat, cover with foil and keep hot. Skim the fat from the top of the cooking liquid with a spoon, add the water to the pan, mix well with a wooden spoon, then strain it. Return it to the pan, mix the flour with 2 tablespoons water, stir it into the gravy without any lumps, bring to the boil and boil for 1 minute. Serve with the roast.