Fall Apart Tender Braised Topside of Beef
Indulge in pure comfort with this Fall Apart Tender Braised Topside of Beef, a show-stopping centerpiece for any hearty, home-cooked meal. Featuring a succulent, slow-cooked topside beef roast, this recipe transforms simple ingredients into a deeply flavorful dish. The beef is first seasoned, lightly floured, and seared to golden perfection, creating a rich crust. Then it's slowly braised in a robust combination of red wine, beef stock, and aromatic vegetables, with hints of garlic, thyme, and bay leaves infusing every bite. The result? Melt-in-your-mouth tender beef that pairs beautifully with creamy mashed potatoes or crusty bread to soak up the luscious sauce. Perfect for cozy gatherings or Sunday roasts, this comforting dish requires just 20 minutes of preparation before hands-off slow cooking in the oven. Whether you're savoring the velvety layers of flavor or enjoying its effortless elegance, this braised topside of beef recipe is the ultimate feel-good meal.
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Recipe Information
Ingredients
- 1.5 kg Topside beef roast
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 White onion (large)
- 3 Carrots
- 2 Celery stalks
- 4 Garlic cloves
- 2 tbsp Tomato paste
- 500 ml Red wine
- 500 ml Beef stock
- 5 sprigs Fresh thyme
- 2 Bay leaves
Instructions
Preheat the oven to 160°C (325°F).
Pat the topside of beef dry with paper towels, then season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Lightly coat the beef by dusting it with all-purpose flour on all sides.
Heat olive oil and butter in a large oven-safe pot over medium-high heat.
Sear the beef on all sides, about 2-3 minutes per side, until browned. Remove the beef and set aside.
Dice the onion, carrots, and celery. Mince the garlic cloves.
In the same pot, add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.
Stir in the tomato paste, cooking for 2 minutes to deepen the flavor.
Pour in the red wine, scraping the bottom of the pot to deglaze, and simmer for 3-4 minutes.
Add the beef stock, thyme, bay leaves, and the remaining 1 teaspoon of salt. Stir to combine.
Return the beef to the pot, ensuring it is mostly submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braised the beef for 2.5 to 3 hours, or until the meat is tender and fall-apart soft.
Check halfway through the cooking to ensure there’s enough liquid. Add more stock or water if necessary.
Once cooked, remove the beef from the pot and let it rest for 10 minutes. Skim off any excess fat from the surface of the sauce.
Slice or shred the beef and serve with the rich sauce poured over. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
4203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 7793 mg | 339% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 26.9 g | ||
| Protein | 405.1 g | 810% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 45.2 mg | 251% | |
| Potassium | 7061 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
