Pot-roast topside of beef with juniper berries and wild mushrooms
Ren's pot-roast topside of beef recipe is one of the ultimate comfort food dishes for winter, with the cosy scent of juniper permeating the wonderful sauce. Serve with some creamy mash and a glass of red.
Topside of beef is a leaner and cheaper cut of beef, which lends itself to being covered in stock and slow-roasted or pot roasted in a large casserole, as well as to traditional roasting. This recipe begins with a flavourful base of onions, carrots, celery and garlic. Along with the beef, aromatics, such as juniper berries, bay leaves and fresh thyme are added along with mixed forest or wild mushrooms.
This is a comforting dish, which goes particularly well with celeriac mash, or potato mash. It makes a simple and easy centrepiece, too, when entertaining guests over the winter months.
Ask your butcher, or try and select a piece with a reasonable layer of fat on the top, which will help keep the beef from drying out during cooking.
Ingredients
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Imperial
Pot-roast topside of beef with juniper berries and wild mushrooms
- 1.25kg beef topside, with a thin layer of fat
- 2 tbsp of vegetable oil
- 2 onions, chopped
- 1 stick of celery, washed and peeled
- 4 carrots, peeled, cubed
- 1 garlic clove, crushed
- 250g of wild mushrooms, cleaned and roughly chopped
- 6 juniper berries
- 2 sprigs of fresh thyme
- 700ml of beef stock
- 2 tsp cornflour, to thicken
- 1 tsp butter, chilled
- sea salt
- freshly ground black pepper
Method
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