Ingredients
1 x 1.8kg/4lb lean topside or sirloin joint
Salt and freshly milled black pepper
60ml/4tbsp freshly chopped thyme
15ml/1tbsp freshly chopped rosemary
300ml/½pint sweet cider
30ml/2tbsp rapeseed or olive oil
2 whole fennel, quartered
2 large red onions, peeled and cut into wedges
Fresh thyme leaves, to garnish