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1
Place oven rack in centre of the oven then preheat the oven to 150C .
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2
Season the beef with salt and pepper .
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3
Then heat a heavy based pot over medium to high heat and add the 2 tablespoons of olive oil to the pot and next add the beef and cook turning as needed , for about 10 minutes or until the beef is browned a little on all sides , Then remove the beef from the pot and pour off all but 1tablespoon of the oil .
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4
Add the onions , rosemary and the garlic to the pot and cook , stirring to scrape up the brown bits from the bottom and sides of the pot , for about 8-10 minutes or until onions are golden .
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5
Reduce the heat to medium and add the vinegar , then the stock , ensuring you scrape up any remaining brown bits from the pot .
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6
Return the beef to the water to just cover the meat , cover the pot with lid and transfer the pot to the oven and Braise in the preheated oven for 2 hours until meat is just tender .
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7
Now increase oven temp to 190C , uncover the pot and cook for a further 30 minutes or until beef is tender and the sauce has reduced to a quarter of it's original volume .
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8
Discard the rosemary and season well with salt and pepper and serve hot with reduced Braising liquid and garnish with parsley .
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9
Enjoy .
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10
:-) .
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11
NOTE : you can Braise the beef up to 2 days ahead , then cool , cover and refrigerate till needed .
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12
Then reheat , covered , over medium heat before serving .
