Slow Roasted Topside Beef with Porcini Mushrooms

Preparation time:     10 mins
Cooking time:             3 hrs 30 mins
Serves:                        6

What you need

800g John Penny topside of beef
2 tbsp vegetable oil
2 red onions, sliced thinly
2 cloves garlic, crushed
4 tbsp tomato purée
500ml cold water
1 Bouquet Garni For Meat
2 tsp fresh rosemary leaves, finely chopped
500ml red wine
15g Porcini Mushrooms chopped
2 tbsp cornflour

How to cook

Preheat the oven to Gas 3, 160°C, fan 140°C, 325°F.

Heat half the oil in a flameproof casserole dish and brown the topside quickly in the hot oil, turning regularly.

Remove from the dish.

Heat the remaining oil in the casserole dish and lightly sauté the onions, garlic and mushrooms for 4-5 minutes until softened. Add the tomato purée and cook for a further 1-2 minutes.

Add the cold water, wine, Bouquet Garni and rosemary and bring to the boil.

Return the beef to the pan, cover and place in the oven for 3-3½ hours.

When ready to serve, remove the beef from the pan and place onto a serving dish. Cover with kitchen foil and keep warm.

Mix the cornflour to a paste with a little cold water and stir into the red wine sauce. Bring to the boil and cook for 1 minute on the hob until thickened.

Season and serve the sauce spooned over slices of the beef with green beans.