Topside Beef James Martin Recipes

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SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY



Slow cooker beef topside with red wine gravy image

Use a slow cooker to make this beef topside for Sunday lunch - the whole family will love it. Slow cooking makes the meat so tender and gives it a real depth of flavour

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 6h20m

Number Of Ingredients 14

1 tbsp black peppercorns
1 tbsp English mustard powder
2 tbsp chopped rosemary
1 tsp celery seeds
15g dried porcini mushrooms
4 tbsp olive or rapeseed oil
1.6kg beef topside, cut into 12 slices
600ml hot beef stock
1 large carrot, peeled and roughly chopped
1 large onion, roughly chopped
2 sticks celery, roughly chopped
2 tbsp tomato purée
200ml red wine
1 tbsp cornflour (optional)

Steps:

  • Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
  • Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
  • Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.

Nutrition Facts : Calories 690 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.8 milligram of sodium

EASY ROAST BEEF



Easy roast beef image

This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare

Provided by James Martin

Categories     Dinner, Main course

Time 1h15m

Yield Serves 4

Number Of Ingredients 7

1 tsp plain flour
1 tsp mustard powder
950g beef top rump joint (see tip below)
1 onion, cut into 8 wedges
500g carrots, halved lengthways
1 tbsp plain flour
250ml beef stock

Steps:

  • Heat oven to 240C/220C fan/gas 9.
  • Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
  • Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
  • Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
  • Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
  • Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
  • For the gravy, put the tin with all the meat juices and onions back onto the hob.
  • Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
  • Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

Nutrition Facts : Calories 546 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 0.65 milligram of sodium

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