Slow-roasted beef topside with mushrooms
Preparation time: 10 minutes. Cooking time: 195 minutes to 225 minutes. Total time: 3 hours 25 minutes to 3 hours 55 minutes. Serves 6. Cook's tips: Polenta is quick and easy to prepare and makes a great alternative to potatoes. Simply cook in water or add stock for more flavour. From https://www.waitrose.com/home/recipes/recipe_directory/s/slow_roasted_topside_beef_with_porcini_mushrooms.html
ā±ļø Prep: 10 minš³ Cook: 210 min
Ingredients
| 2 tbsp | 30 ml | vegetable oil |
| 800 g | Aberdeen Angus topside of beef | |
| 2 | red onions, sliced thinly | |
| 2 | cloves garlic, crushed | |
| 4 tbsp | 60 ml | Waitrose tomato purƩe |
| 1 | Waitrose Cooksā Ingredients Bouquet Garni For Meat | |
| 2 tsp | 10 ml | fresh rosemary leaves, finely chopped |
| 500 ml | red wine | |
| 15 g | Waitrose Cooksā Ingredients Porcini Mushrooms | |
| 2 tbsp | 30 ml | cornflour |
Instructions
- Preheat the oven to 160Ā°C, gas mark 3. Heat half the oil in a flameproof casserole dish and brown the topside quickly in the hot oil, turning regularly. Remove from the dish.
- Heat the remaining oil in the casserole dish and lightly sautƩ the onions and garlic for 4-5 minutes until softened. Add the tomato purƩe and cook for a further 1-2 minutes.
- Add 500ml cold water and all the remaining ingredients except the cornflour and bring to the boil. Return the beef to the pan, cover and place in the oven for 3-3Ā½ hours.
- When ready to serve, remove the beef from the pan and place onto a serving dish. Cover with kitchen foil and keep warm.
- Mix the cornflour to a paste with a little cold water and stir into the red wine sauce. Bring to the boil and cook for 1 minute on the hob until thickened. Season, and serve the sauce spooned over slices of the beef, with creamy polenta and green beans.