Pot Roasted Topside with Brandy Sauce
Preparation time: 10 mins
Cooking time: 3 hrs 15 mins
What you need
1.5 kg John Penny topside
3 cloves garlic, slivered
2 tbsp cooking oil
2 onions, chopped
3 tbsp brandy
2 tsp salt
freshly ground black pepper to taste
1 tsp each dried or 1 tbsp each chopped fresh parsley, thyme and rosemary
125 ml dry red wine
125 ml meat stock
410g whole tomatoes, chopped
4 celery stalks, cut into julienne strips
4 carrots, sliced
1 tbsp plain flour (All purpose)
How to cook
Make small incisions in the meat and insert the garlic. Secure meat with string so retain its shape during cooking.
Brown the meat in heated cooking oil in a heavy-based saucepan. Add onion and sauté until translucent.
Heat the brandy in a small saucepan, pour over meat and ignite. Shake to and fro until flames are extinguished.
Add seasoning, heated wine, meat stock and tomatoes. Cover with a lid and reduce heat. Simmer for 1½ to 2 hours or until meat is tender.
Add the celery and carrots 15 minutes before the end of cooking time.
Thicken the liquid with a flour and water paste.
Serve with vegetables of your choice.