Braised Topside of Beef RecipeOrigin: Britain Period: Traditional |
Ingredients:
1.2kg topside of beef 
Braised Topside of Beef Preparation:Method:Trim the meat so that it's basically square in shape. Take a very sharp knife and cut the beef in very thin parallel slices, ensuring you go no more than 3/4 of the way through. Set aside as you prepare the stuffing. Slice the onions and mushrooms quite thinly then fry in a little butter for about 4 minutes. Mince the liver and stir in at this point. Fry for 1 minute longer then turn into a bowl and blend with the breadcrumbs. Season to taste then add in just enough of the beaten egg to bind the mixture. Spread the resultant stuffing on each slice of the meat then secure with string to ensure the meat holds its shape during cooking and to prevent the stuffing from escaping. Now melt the 60g butter in a pan and when foaming add the meat and fry on all sides to brown. Turn the meat so the stuffing side is uppermost then add the stock. Bring to a simmer, cover tightly and cook gently for about 160 minutes, or until the meat is tender. When done, remove the meat to a warmed serving plate and remove the string. Reduce the remaining stock down until thick and serve over the meat as a gravy. |
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