· 1.5kg whole beef blade
· 8 slices pancetta
· Freshly ground black pepper, to season
· 1 Tbsp olive oil
· 6 eschalots, peeled
· 1 cup marsala
· 1 cup beef consommé
· 4 fresh bay leaves
· 3 large sebago potatoes
· 2 large carrots
· 2 large parsnips
· 2 Tbsp olive oil
· 2 cloves garlic, crushed
· Salt and white pepper, to season
Preheat oven to 160ºC. Remove any excess fat and sinew from beef. Make eight 2cm-long, 2cm-deep incisions across top of beef and insert a slice of pancetta into each. Roll up and tie with string at each end and centre of the roll to secure. Season with black pepper.
Heat oil in a large heavy-based saucepan. Add beef and cook until browned all over. Remove from pan and put in a deep baking dish. Arrange eschalots around beef.
Pour marsala and beef consommé into saucepan and slowly bring to the boil, then cook for 6-7 minutes or until reduced by a third. Pour marsala mixture over beef, cover with a lid and cook for 1½ hours. Remove from oven and set aside for 10-15 minutes to rest.
Meanwhile, to make mash, peel potatoes, carrots and parsnips.
Cut into chunks and put in a large heavy-based saucepan. Cover with cold water and bring to the boil.
Cook for 25 minutes or until tender. Drain. Return to pan and mash. Add oil and garlic, then season and beat with a wooden spoon until creamy.
Transfer beef to a serving platter and spoon over a little of the marsala mixture. Garnish with bay leaves. Serve with eschalots, mash and remaining marsala mixture.