- 1 tbsp black peppercorns
- 1 tbsp English mustard powder
- 2 tbsp chopped rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 tsp celery seeds
- 15g dried porcini mushrooms
- 4 tbsp olive or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1.6kg beef topside, cut into 12 slices
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 600ml hot beef stock
- 1 large carrot, peeled and roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 large onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 sticks celery, roughly chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 tbsp tomato purée
- 200ml red wine
- 1 tbsp cornflour (optional)
Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.
Haven’t got a slow cooker?Haven’t got a slow cooker? Follow the same method using an ovenproof pan and ensure the stock is boiling when you add it, then put in the oven with a lid on for 2-21⁄2 hrs at 160C/140C fan/gas 3.