Ingredients
90g butter
1 cup red wine
2kg corner of topside
without fat
2 large carrots
cut into large chunks
2 parsnips
cut into large chunks
4 potatoes
cut into large chunks
8 small onions
peeled
4 rashers shortcut bacon
diced
⅓ cup cornflour
4 cups beef stock
3 tbsp tomato paste
½ tablespoon Worcestershire sauce
1 sugar
2 mixed herbs
salt
pepper
Allergy Advice
Contains Dairy
Contains Fish
Contains Gluten
Contains Soy
Equipment
- 1 large saucepan
Instructions
- Heat 30g butter and ½ cup red wine in large saucepan, add meat, brown well on all sides.
- Remove meat from pan.
- Add another 30g butter to saucepan, then carrot, parsnip, potato, onion and bacon.
- Sauté gently til golden brown.
- Remove from pan.
- Melt 30g butter in saucepan.
- Add flour, stir over high heat until dark golden brown, being careful not to burn.
- Remove from heat, add stock and remaining red wine, stir until combined.
- Add tomato paste, Worcestershire sauce, sugar and mixed herbs and mix well.
- Return to heat until sauce boils and thickens.
- Place meat (not the vegie combo) in saucepan, bring to boil, simmer gently 2 hours.
- Add prepared vegetables and bacon, simmer for another 30 minutes until vegetables are tender.
- Remove meat and vegetables from pan, keep warm.
- Bring sauce to boil and simmer uncovered for 10 minutes to thicken.
- Carve meat, serve with vegetables and gravy.
Notes
Tip
Impressive presented on one large platter in the centre of the table if you are entertaining.
Tip
A separate serve of greens also adds some colour to this dish.
Storage
Great for leftovers! Store in the fridge in a casserole dish and reheat in microwave or saucepan.
