A fine piece of beef is the quintessential ingredient of the traditional roast. Beef is especially sensitive to overcooking, so keep a close eye on it.
- 2kg beef topside
- salt & ground black pepper
- olive oil
- 2 red onions, sliced
- 4 cloves garlic whole, cracked and schelled
- 1 large sprig each rosemary and thyme
- 2 tbsp (30ml) Dijon mustard
- 2 tbsp (30ml) grated fresh of bottled horseradish
- 1 cup (250ml) each red wine and port
- 2 cups (500ml) beef stock
- 15 baby onions, peeled
- 10-12 baby beetroots, baby turnips, baby potatoes and baby carrots
- Heat a heavy-based saucepan over high heat.
- Season beef, brown in a glug of oil, then remove and set aside.
- Sauté onions, garlic and herbs.
- Spread mustard and horseradish over beef and return to pan.
- Pour all liquid around the beef, then cover and simmer for 2 hours.
- Sauté baby carrots and potatoes in a little oil until well browned.
- After 2 hours of simmering add baby onions, beetroots, turnips, carrots and potatoes to saucepan and simmer for another 30-60 minutes, or until beef is tender and juices have reduced considerably.
- Serve with steamed green veggies, rice or mashed potatoes.