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1. To a 4 lb. joint of beef [topside or chuck] add:
8 fluid oz. red wine
4 fluid oz. vinegar
2 onions sliced
4 cloves crushed garlic
I carrot sliced
1 celery stick
2 allspice
1 bay leaf
1 teaspoon salt
1 teaspoon pepper
Cover and marinate for 4 days in a cool place [I put it in the fridge].
TURN DAILY.
Remove joint, wipe it, dust it with flour and brown it in a deep casserole in a small amount of hot fat or oil.
Add the marinade, cover and simmer until very tender [2 - 3 hours] then add 1/4 pint sour cream and a spoonful of sugar.
Slice, add gravy and serve.
This is delicious and not nearly as complicated as it looks at first glance.