Fall-Apart-Tender Braised Topside of Beef

Recipe by Brit Bird
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READY IN: 8hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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