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Member recipe

Slow roasted beef

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Cooking time

Plus marinating time as required


Serves 5

The cheapest cut of beef can taste divine when marinaded and prepared well, then cooked for several hours until it is falling apart!

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  • 1kg (approx) of
  • 2 red onions
  • 5 or 6 medium sized mushrooms
  • 1/2 garlic clove, crushed, or Very Lazy Garlic!
  • Olive oil
  • 1/2 bottle of red wine (I used Merlot)
  • 1 tbsp caster sugar
  • 2 tbsp horseradish sauce
  • Butcher's string to tie meat together


    1. Butterfly the beef joint; make a cut about a third of the way down it horizontally, til it opens out like a book. Then cut down the thick part so as that can be folded back as well. Rub well with olive oil and the crushed garlic.
    2. In a pan, heat a small amount of olive oil and add the chopped red onions and mushrooms, and fry briskly until browned and soft. Turn down the heat, add 1 tbsp caster sugar and a splash of water, put on the lid and allow to cook gently until water has evaporated, and they are soft and sticky with the sugar melted in.
    3. Spread the onion and mushroom mixture across the cut open part of the beef and put it back together into a joint, securing tightly with butcher's string.
    4. Place in a deep dish and tip over 1/2 bottle of red wine. Cover and allow to marinate in the fridge overnight.
    5. When ready to cook, preheat the oven to 140C and spoon the wine mixture over the meat, rubbing the top with approx 1 tbsp of horseradish sauce, then re-cover the whole dish with foil. Roast in the oven for 5-6 hours, uncovering for the last 30 minutes to allow it to brown. Meat should fall apart when being sliced.
    6. I served this with potato dauphinoise and steamed veg. Use the juices from the meat to mix in with some beef stock and 1tbsp horseradish to make a gravy, and thicken with cornflour as required.

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jenniea1's picture

I used topside and it was lovely

sue_milton's picture

Would love to try this recipe but do not know what cut of beef to get?