Fall Apart Tender Braised Topside Of Beef Recipes

POT ROAST

Steps:

• Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
• Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
• Transfer beef to slow cooker.
• In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
• Add wine, reduce by half. Transfer to slow cooker.
• Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
• Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
• Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
• Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
• Remove beef. Rest for 5 minutes, then slice thickly.
• Adjust salt and pepper of Sauce to taste.
• Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.

OVEN BRAISED BEEF ROAST

Steps:

• Heat the oven to 325
• Place the flour, salt and pepper in a pie dish or pan.
• Coat beef on all sides with the flour and set aside.
• Heat a dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add the beef, browning on each side and remove to a plate.
• Wipe out any black flour if there is any, leaving any browned bits in the pan.
• Turn the heat to medium and add the olive oil and butter.
• Quickly add the onions, carrots, celery and garlic, stirring to combine.
• Cook for 5-6 minutes or until the veggies are tender.
• Add the remaining flour and stir for 30 seconds.
• Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring to a simmer.
• Add the herbs and bay leaves and place the beef back in the pot.
• Place the lid on the pot and cook for 3 1/2- 4 hours in the oven, or until the meat is falling apart and the liquid has reduced down.
• Remove the bay leaves and herbs, shred the meat, tossing it in the sauce and serve hot over mashed potatoes.

FALL-APART-TENDER BRAISED TOPSIDE OF BEEF

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.