Topside of Braised Beef in Wine
Topside of Braised Beef in Wine



  • 1 kg topside of beef
  • 1 clove of garlic
  • 2 bay leaves
  • 2 rosemary sprigs
  • 8 peppercorns
  • 1 onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bottle of red wine
  • 90ml olive oil
  • Salt, to taste
  • Place the beef in a large bowl with all the other ingredients, except the salt and oil. Cover and marinate in the fridge overnight. The next day, remove the meat from the marinade (which you should reserve for later). Pat dry, add the oil to a saucepan, and seal the meat all over for a few mins. Remove and set aside.
  • In the same pan, toss in the vegetables and the herbs from the marinade, and sweat down for a few mins. Return the meat to the pan, season with salt, and cook for 10 mins. Add the wine from the marinade, bring to a low simmer, then cover with the lid. Cook for 2 hours, or until very tender and the liquid reduced, turning occasionally.
  • Remove the meat from the pan and boil the liquid to reduce to a saucy consistency. Slice the meat and plate, then serve with the vegetables and the reduced cooking liquor.
2 hrs
4 serving

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