Braised Topside of Beef


serves 6 - 8
1.5 kg (3 lb) topside of beef
2 tbsp (25 g) 1 oz butter or 2 tablespoons oil
2/3 cup (150 ml) 1/4 pt stock
4 tablespoons flour
1 1/4 cup (300 ml) 1/2 pint cream
salt pepper

for the marinade

2/3 cup (150 ml) 1/4 pt red wine
1 tablespoon wine vinegar
1 carrot, sliced
1 onion, sliced
4 whole cloves
2 bay leaves
2 thyme sprigs
1 teaspoon dry mustard


1. Mix together the ingredients for the marinade in a deep bowl.

2. Add the meat and leave to marinate for 48 hours, turning occasionally.

3. Drain the meat, reserving the marinade.

4. Melt the butter or heat the oil in a flameproof casserole and brown the meat on all sides.

5. Pour in the reserved marinade and the stock and bring to the boil.

6. Cover the casserole and transfer to a preheated cool oven 150°C (300°F) Gas Mark 2.

7. Cook for 3 hours or until the meat is tender.

8. Remove the meat, slice it and arrange on a warmed serving platter. Keep hot.

9. Strain the cooking liquid, then thicken it with the flour.

10. Stir in the cream, salt and pepper and heat through gently.

11. Pour the sauce over the meat and serve.

What did you think?

16 people have helped to review this recipe. Thankyou!

Braised topside
posted by rachael @ 03:49PM, 3/17/08
I work on a cattle station in the middle of the northern territory in australia, this recipe came in quite handy when i couldnt think of something new to do with beef. its different and still tastes pretty good.
Really tasty
posted by Don @ 02:02AM, 12/11/10
I live in Melbourne and Coles can't get the bulk meat right so I buy @ 40% discounted off the all ready cheap price. But I end up with many 1.5 Kg frozen lots.

I left the cream out, reduced the sauce, seared the meat for 4 minutes each side to a crust with out lifting or moving it about (took 25 minutes), Just delicious thank you
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