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Red-wine braised beef with baby onions & carrots

 

Red-wine braised beef with baby onions & carrots

Prep Time: 15 Mins Cooking Time: 3 Hours 30 Mins Total Time: 3 Hours 45 Mins

Ingredients:

  • 2 tsp 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) beef stock
  • 6 whole black peppercorns
  • 3 dried bay leaves
  • 5 sprigs fresh thyme
  • 5 sprigs fresh curly parsley
  • Mashed potato, to serve

Directions:

  1. Preheat 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.
  2. Return 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.
  3. Place 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.
  4. Carve 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.