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.
Provided by Brit Bird
Categories Meat
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 2292.1, Fat 225.8, SaturatedFat 92.8, Cholesterol 309.7, Sodium 757.5, Carbohydrate 31.2, Fiber 7.4, Sugar 14, Protein 29.4
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Robin Imam
r-imam@hotmail.comThis recipe is a keeper! The beef was fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.
Miton Miya
m_m58@gmail.comI wasn't sure how this recipe would turn out, but I was pleasantly surprised. The beef was very tender and the sauce was flavorful.
Sa Dia
sa.d@yahoo.comThis was my first time making fall-apart tender braised topside of beef and it was a success! The meat was so tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Eilidh Davies
deilidh7@aol.comI love this recipe because it's so versatile. I've made it with different cuts of beef and it always turns out great.
Sagor Munshi
munshi.s80@hotmail.comThis recipe is a great way to use up leftover beef. I made it with some leftover pot roast and it turned out great.
Awaise Ali
a-a@yahoo.comI've tried many braised beef recipes, but this one is by far the best. The beef is always so tender and juicy, and the sauce is perfect.
Gugu Mthembu
m@gmail.comThis recipe is a keeper! The beef was fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.
Reece Heffernan
reeceh23@gmail.comI wasn't sure how this recipe would turn out, but I was pleasantly surprised. The beef was very tender and the sauce was flavorful.
Frances “Frankie” Portillo
f-p18@hotmail.comThis was my first time making fall-apart tender braised topside of beef and it was a success! The meat was so tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Andrii Artemenko
andrii13@gmail.comI love this recipe because it's so versatile. I've made it with different cuts of beef and it always turns out great.
DeD SouL999
s@hotmail.co.ukThis recipe is a great way to use up leftover beef. I made it with some leftover pot roast and it turned out great.
Sandra Welch
sandrawelch59@gmail.comI've tried many braised beef recipes, but this one is by far the best. The beef is always so tender and juicy, and the sauce is perfect.
Julian Wealthson
wealthson38@hotmail.comThis recipe is a keeper! The beef was fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.
John Morgan (Bigjohn)
m@gmail.comI wasn't sure how this recipe would turn out, but I was pleasantly surprised. The beef was very tender and the sauce was delicious.
Hassan Shaike
shaike34@yahoo.comThis was my first time making braised beef, and it turned out amazing! The meat was so tender and the sauce was so flavorful. I will definitely be making this again.
M Slaar
m.slaar87@aol.comI love this recipe because it's so easy to make. I just throw all the ingredients in the slow cooker and let it do its thing. When I come home from work, dinner is ready!
Philipe Dankwaa
p.d@gmail.comThis recipe is a great way to use up a tough cut of beef. The braising process tenderizes the meat and makes it fall-apart tender.
Job van den Aakster
j-a@hotmail.comI've made this recipe several times now, and it's always a winner. The beef is always so tender and juicy, and the sauce is perfect for spooning over rice or mashed potatoes.
Leo B
leo.b@gmail.comThis fall-apart tender braised topside of beef was an absolute delight! The meat was so tender and flavorful, and the sauce was rich and savory. I served it over mashed potatoes and green beans, and it was a hit with my family.