Set aside a lazy afternoon to create this beautiful braised beef.
Ingredients
- 2 teaspoons olive oil
- 1kg beef topside roast, excess fat trimmed
- 8 baby brown onions, peeled, ends trimmed
- 2 large carrots, peeled, coarsely chopped
- 125ml (1/2 cup) dry red wine
- 250ml (1 cup) Massel beef stock
- 6 whole black peppercorns
- 3 dried bay leaves
- 5 sprigs fresh thyme
- 5 sprigs fresh curly parsley
- Mashed potato, to serve
Method
- Step 1Preheat oven to 160°C. Heat oil in a flameproof casserole dish over high heat. Add beef and cook for 1 minute each side or until brown. Transfer to a plate. Add onions and carrot to the dish and cook, stirring, for 5 minutes or until brown. Add wine and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes or until sauce thickens. Add stock and cook, stirring, for 2 minutes or until heated through.
- Step 2Return beef to the dish with peppercorns, bay leaves, thyme and parsley. Cover with a tight-fitting lid and cook in preheated oven for 3 hours or until beef is tender. Transfer beef, onions and carrot to a heatproof bowl. Cover with foil to keep warm.
- Step 3Place dish containing juices over high heat and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes. Strain through a fine sieve into a heatproof jug.
- Step 4Carve the beef across the grain into thick slices. Divide the beef, onions and carrot among serving plates. Drizzle with pan juices and serve immediately with mashed potato.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1756 kj
Energy
12g
Fat Total
4g
Saturated Fat
6g
Fibre
60g
Protein
88mg
Cholesterol
377.82mg
Sodium
11g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Nadia French
- Image credit: Steve Brown & Chris Court
- Publication: Australian Good Taste
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