Instructions

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Preheat the oven to 350 degrees. 
1. Heat 1-2 Tbsp. olive oil in the bottom of a large, heavy dutch oven that has a lid.  Salt and pepper one side of the roast and place this, seasoning side down, in the pan.
2. Season the second side.  Sear the meat for a few minutes on both sides to develop a nice brown crust.
3. Remove the meat to a platter and add onions, leeks, and garlic to the dutch oven.  Saute, stirring occasionally, until the onions soften. 
4. Add to the onions the brown sugar and sherry.  Stir.  Add the herb bouquets, red pepper flake, marmalade, and tomato paste, and stir to combine.
5. Return the meat to the pot and add the tomatoes, beer, stock, and a pinch each of salt and pepper. Bring the liquids to a boil, cover, place into a 350-degree oven for 2-2 1/2 hours.
6. Remove the meat from the braising liquid to a platter or carving board.  Let rest and carve into generous slices.  Remove the herb bundles from the sauce.  You may serve the sauce as is over slices of meat.

Or, as the meat rests under foil, you may strain the sauce through a sieve and reduce the liquid by half over medium high heat to thicken.  When reduced, return the strained vegetables to the sauce and serve over generous slices of meat.

Recipe courtesy of Jane Ward, author and blogger at Food & Fiction, 2011.