Slow roast beef topside with mash and bone marrow

Slow Roast Topside Beef, Caramelised Onion & Bone Marrow

Slow Roast Topside Beef, Caramelised Onion & Bone Marrow

This recipe will show you how to slow roast a beautiful topside of beef and how to make an absolutely gorgeous caramelised onion and bone marrow sauce!

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Introduction

I cook a lot of beef. It is my favourite single ingredient and by far my favourite protein. If you’d like to check out some of my other beef recipes, I’m especially proud of this ox cheek dish and of this wonderful beef and ale casserole. As a huge fan of Indian food, it breaks my heart that it features so little in their cuisine. I understand it from a religious perspective, but it’s still something of a shame. Nevertheless, I also have a few wonderful beef curry recipes on the way, so keep an eye out!

This meal was only only originally to be dinner. I had only a select few things in the fridge and I had to work with what I had. Fortunately, one of those things was bone marrow, which always manages to be the star of the show. And, sure enough, once I added it, the dish quickly became something very special.

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About the recipe

I pay the most attention to the meat when I’m cooking. I don’t do it on purpose, but as a byproduct of being a fairly carnivorous carnivore. In this instance, however, the meat is eclipsed by the real star of the show. And that star is a sauce I put together almost completely by accident. It’s a sauce that requires no advanced or creative techniques, but does require a total willingness to be completely and utterly indulgent.

This dish is effectively a simple, alternative take on beef, mash and onion gravy. It’s just jazzed up a little. The squash and sweet potato are highlighted by the sweetness of the caramelised onions. And the deep, rich bone marrow takes the topside to a really beautiful place.



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Slow roast beef topside with mash and bone marrow

Slow Roast Topside Beef with Caramelised Onion & Bone Marrow Sauce

This recipe will show you how to slow roast a beautiful topside of beef and how to make an absolutely gorgeous caramelised onion and bone marrow sauce!
Servings 2

Ingredients
  

  • 1.5 kg Beef Topside at room temperature
  • 1/2 Sweet Potato
  • 1/2 Butternut Squash
  • Butter
  • Cream
  • Beef Fat or Suet
  • 1 Large Onion
  • Salt
  • Black Pepper
  • 2 Tbsp Beef Bone Marrow

Instructions
 

  • Pre-heat an oven to 220c.
  • Season the topside all over with salt and pepper, then fry on a high heat until crisp and well caramelised all over.
  • Move the topside to the oven and cook for 15 minutes, then drop the temperature to 180c and cook for a further 45.
  • Once the meat is ready, remove from the oven and allow to rest for 15 minutes.
  • In the meantime, place the bone marrow in a small pan and bring to medium heat, allowing it to start to cook.
  • Halve and slice the onion, then add it to the pan, cooking for about half an hour until everything is sticky and caramelised.
  • Finish the sauce with cream and any juices from the meat pan to colour.
  • Season with salt and with sugar if desired.
  • Bring another pan to a simmer.
  • Peel the squash and the sweet potato, then dice them into small pieces, removing any seeds or pulp you might find inside the squash, and add them to the simmering pan with some salt. They won’t take long to cook through. If the pieces are small enough it can take as little as five to ten minutes. Check with a fork to see how they’re doing.
  • When they’re ready, strain the water and mash with a potato masher, seasoning with salt and pepper and combining with cream and either beef fat, butter or both. You’re now ready to serve.
  • Spread some mash across the base of a plate or bowl. Cover it with thinly sliced beef and generously pour over the sauce.

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