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Braised Beef    HT   MC  170mins

Serves 4          Hot   Beef  Herbs  Vegetables  Main  Course Wheat Gluten Dairy Free   Eggless


For the Marinade

1 Onion

1 Carrot

1 Stick Celery

1 Bay Leaf

3 sprigs Fresh Parsley

3 Sprigs Fresh Thyme

900ml/1-˝pts Water

4 tbsp Red Wine Vinegar

Other Ingredients
1.25kg/2 ˝ lb Joint Topside
1 Onion
1 Carrot
1 stick Celery
3 tbsp Oil
300ml/10fl.oz. Fresh Beef Stock
Salt and Black Pepper
2 tbsp Fresh Parsley, chopped





1. Start the day before. To make the marinade: peel and slice the onion, carrot and celery and put them in a pan with the herbs, water and vinegar. Boil for 30 minutes, then leave to cool. When cold, pour over the meat, vegetables in a deep bowl. Leave overnight, turning occasionally.


2. The next day, lift out the beef and wipe it dry. Strain the marinade into a jug, discarding the cooked vegetables. Clean and slice the fresh vegetables. Heat the oil in a large saucepan add vegetables and brown slightly.


3. Add the meat and let it brown on all sides. Heat the stock and the strained marinade and pour them on. Add the parsley, salt and pepper, cover the pan, and simmer gently for 2˝ hours.


4. Lift out the meat and carve it into neat slices. Lay the slices in a shallow dish and spoon the vegetables over. Take off as much fat as possible from the surface of the sauce, and spoon some over the meat. Serve the rest separately.





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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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