Fall Apart Tender Braised Topside of Beef

Indulge in pure comfort with this Fall Apart Tender Braised Topside of Beef, a show-stopping centerpiece for any hearty, home-cooked meal. Featuring a succulent, slow-cooked topside beef roast, this recipe transforms simple ingredients into a deeply flavorful dish. The beef is first seasoned, lightly floured, and seared to golden perfection, creating a rich crust. Then it's slowly braised in a robust combination of red wine, beef stock, and aromatic vegetables, with hints of garlic, thyme, and bay leaves infusing every bite. The result? Melt-in-your-mouth tender beef that pairs beautifully with creamy mashed potatoes or crusty bread to soak up the luscious sauce. Perfect for cozy gatherings or Sunday roasts, this comforting dish requires just 20 minutes of preparation before hands-off slow cooking in the oven. Whether you're savoring the velvety layers of flavor or enjoying its effortless elegance, this braised topside of beef recipe is the ultimate feel-good meal.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1.5 kg Topside beef roast
• 2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp All-purpose flour
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 White onion (large)
• 3 Carrots
• 2 Celery stalks
• 4 Garlic cloves
• 2 tbsp Tomato paste
• 500 ml Red wine
• 500 ml Beef stock
• 5 sprigs Fresh thyme
• 2 Bay leaves

Directions

Step 1

Preheat the oven to 160°C (325°F).

Step 2

Pat the topside of beef dry with paper towels, then season with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 3

Lightly coat the beef by dusting it with all-purpose flour on all sides.

Step 4

Heat olive oil and butter in a large oven-safe pot over medium-high heat.

Step 5

Sear the beef on all sides, about 2-3 minutes per side, until browned. Remove the beef and set aside.

Step 6

Dice the onion, carrots, and celery. Mince the garlic cloves.

Step 7

In the same pot, add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.

Step 8

Stir in the tomato paste, cooking for 2 minutes to deepen the flavor.

Step 9

Pour in the red wine, scraping the bottom of the pot to deglaze, and simmer for 3-4 minutes.

Step 10

Add the beef stock, thyme, bay leaves, and the remaining 1 teaspoon of salt. Stir to combine.

Step 11

Return the beef to the pot, ensuring it is mostly submerged in the liquid.

Step 12

Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 13

Braised the beef for 2.5 to 3 hours, or until the meat is tender and fall-apart soft.

Step 14

Check halfway through the cooking to ensure there’s enough liquid. Add more stock or water if necessary.

Step 15

Once cooked, remove the beef from the pot and let it rest for 10 minutes. Skim off any excess fat from the surface of the sauce.

Step 16

Slice or shred the beef and serve with the rich sauce poured over. Pair with mashed potatoes or roasted vegetables for a complete meal.

Nutrition Facts

Serving size	(3114.8g)

Amount per serving	% Daily Value*
Calories	4203.2

Total Fat 204.6g	0%
Saturated Fat 79.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1112mg	0%
Sodium 7792.7mg	0%
Total Carbohydrate 77.8g	0%
Dietary Fiber 14.0g	0%
Total Sugars 26.9g
Protein 405.1g	0%

Vitamin D 0IU	0%
Calcium 454.6mg	0%
Iron 45.2mg	0%
Potassium 7060.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 42.9%

Carbs: 8.2%