Step 1: Marinate the beef overnight in the Verjuice, Olive Oil, rosemary, bay leaves and citrus rinds.

Step 2: Preheat the oven to 100C. Season the meat with salt and pepper, then transfer it to a roasting pan with the marinade and cook for approximately 4 1/2 hours. Remove from the oven and take the meat out of the pan, reserve the pan juices.

Step 3: In a large frying pan, seal the beef on each side to caramelise, then rest for 30 minutes.

Step 4: Meanwhile, skim any fat from the surface of the pan juices and reduce over high heat to a sauce consistency.

Step 5: For the onion cream, saute the onions in a saucepan over low heat with the olive oil until soft, adding the garlic after the first 5 minutes; do not let the onions brown. When the onions are soft, deglaze the pan with the Verjuice. Cook for another 5 minutes and then add the cream. Cook until the cream evaporates- about 10 minutes over low heat- stirring often so that no colour develops. Remove from the heat and season to taste. Pass the onion mixture through a mouli or pulse in a food processor just enough to combine the ingredients. Set aside.

Step 6: Place a bed of the onion cream on a serving platter. Slice the roast beef and place it on top of the onion cream, drizzling it with the pan juices, then serve with the braised cavolo nero.

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