Fall-Apart-Tender Braised Topside of Beef

"I found this recipe in the booklet that came with my slow cooker (crock pot). Its supposed to be peppered but I opted to marinade my joint overnight instead. I used Karin...'s All Purpose Marinade (Although I used quarter cup sundried tomato infused olive oil and quarter cup chilli infused olive oil instead of regular olive oil). The original recipe uses 8 shallot onions, 4 regular carrots sliced, and 2 parsnips, sliced. But I used red onions, celeriac, and shatanay carrots. I advise you try shatanay carrots as they are so much sweeter than regular ones! I cooked mine for 8 hours on auto and it came out lovely and tender. Please take the gravy granules measurement as an approximation, and add to your taste."
photo by a food.com user photo by a food.com user
Ready In:
8hrs 30mins




  • Preheat slow cooker.
  • Heat oil in a large pan (I find a wok is best), and carefully brown beef on all sides, turning with two wooden spoons. Transfer to a plate and set aside.
  • Add the vegetables and garlic to the pan and, stirring regularly, cook for 5 mins until the onions are beginning to go soft.
  • Transfer the vegetables to warmed crock pot and place the beef on top, push the beef down so it nestles among the vegetables.
  • Dissolve the stock cube in the just boiled water, add the wine, oregano, mixed herbs and pepper.
  • Pour over the beef, add the bay leaf and cover. Cook on auto for 8-10 hours or low for 10-12 hours.
  • Once the beef is cooked, carefully remove from the crock pot and place on a warmed serving platter. Remove the vegetables with a slotted spoon and arrange around the beef. Cover and keep warm.
  • For the gravy, ladle the liquid left in the crock pot into a saucepan, stir in the gravy granules and bring to the boil, simmer for 2 minutes.
  • Serve with mashed potatoes and savoy cabbage.

Questions & Replies

Got a question? Share it with the community!


  1. absolutely delish! the whole family loved it!!
  2. I found this recipe yesterday (30/12/08) as I had a large joint (3kg) of Topside beef to cook. Obviously you have to adjust the ingredients to the size joint you are cooking. I followed this recipe and the beef came out so tender it fell apart when I tried to carve it. Thank you for the brilliant advise.


<p>&nbsp;Im a complete foodie, I love cooking and eating anything and everything, I especially enjoy trying new things.</p> <p>I am a single parent and work part time as a Science teacher,&nbsp;&nbsp;time is limited and precious so&nbsp;I rely on quick recipes and my trusty crock pot <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
View Full Profile

Find More Recipes