BEEF TOPSIDE POT ROAST WITH FRENCH ONION GRAVY

by Leah Halmagyi

Ingredients

  • 1 Preheat
  • oven to 200°C. Season with topside generously with salt and pepper, then rub with 1 Tbsp extra virgin olive oil. Roast for 15 minutes, then reduce heat to 180°C and bake for 45 minutes, until the beef is medium.
  • 2 Meanwhile
  • , toss the parsnips in 1 Tbsp oil and the golden syrup, then season with salt. Arrange in a roasting pan and bake for 45 minutes.
  • 3 Sauté
  • the onions and garlic in the butter for 5 minutes, until well-browned. Add the brandy and bring to a boil, then pour in the stock and simmer until reduced by half. Add the cream and season with salt.
  • 4 Mix
  • the almonds, dukkah and Cajun seasoning with the remaining olive oil, scatter on a tray and bake for 5 minutes. Carve the beef and serve with the parsnips, gravy and almond kibble.

Instructions

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 4

1 Preheat oven to 200°C. Season with topside generously with salt and pepper, then rub with 1 Tbsp extra virgin olive oil. Roast for 15 minutes, then reduce heat to 180°C and bake for 45 minutes, until the beef is medium.
2 Meanwhile, toss the parsnips in 1 Tbsp oil and the golden syrup, then season with salt. Arrange in a roasting pan and bake for 45 minutes.
3 Sauté the onions and garlic in the butter for 5 minutes, until well-browned. Add the brandy and bring to a boil, then pour in the stock and simmer until reduced by half. Add the cream and season with salt.
4 Mix the almonds, dukkah and Cajun seasoning with the remaining olive oil, scatter on a tray and bake for 5 minutes. Carve the beef and serve with the parsnips, gravy and almond kibble.