Topside Stew With Rice Recipes

TOPSIDE STEW WITH RICE

Steps:

• Chop the onion, the garlic cloves and the carrots fairly thinly and sauté in the saucepan with a good amount of olive oil.
• Trim any excess fat off the topside, already in 1/2-inch thick slices. You might want to brown before adding it but I've found that it ends up equally well without doing so, however you prefer.
• Stir the flour into the saucepan, as a thickener, and soon after that add the cup of white wine or sherry. Add the salt and pepper.
• Put the topside in the saucepan with the rest of the ingredients. Heat up some water and pour it in to cover the topside fully. Add the thyme, rosemary and cloves.
• Cover the pot, cook at medium heat so that it is boiling constantly but nothing too vigorous. This should be ready in about an hour if you are preparing it in a normal saucepan. In a pressure cooker it shouldn't take as long. Keep adding water if the water level falls too much, and when it's almost done (you can tell because the meat should be very tender, soft and fairly easy to cut into even with a spoon), take the lid off to allow to reduce.
• About 10 minutes before the meat is ready (don't worry, it won't overcook), start preparing the rice. Heat up some olive oil in a pan. Gently squash the garlic clove and add it to the pan.
• Once it's golden, add the rice and stir around. Immediately add the same volume of water. Heat up some more water (again, one cup of water per cup of rice added) and add it to the rice. Add salt, pepper and a bay leaf. Lower the heat to medium so that it boils but doesn't get too vigorous.
• After 10-12 minutes, the rice should be ready. It should go fairly dry, the bottom can go very crispy but shouldn't burn. Serve the rice, discarding the bay leaf.
• Serve the topside with the sauce on top of the rice or next to it. You may wish to serve the meat only, then use a blender with all the carrot and onion to get a smooth (and somewhat thicker) sauce, to pour over the meat. I prefer it with all the pieces of onion and carrot.

EASY BEEF STEW OVER RICE OR NOODLES

Steps:

• saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
• remove and set aside.
• salt and pepper meat then sprinkle with flour to coat all sides.
• Brown meat well on all sides in 2 T olive oil about 10 minutes,
• deglaze the pan with the sherry- getting up all the bits,
• add soup and vegetables and stir until bubbly.
• serve over rice or egg noodles with green salad.

TOMATO RICE STEW

Steps:

• In a large saucepan, mix the water, rice, potatoes, tomato paste, and tomato sauce. Stirring constantly, bring to a boil. Reduce heat to medium, and stir in basil, sugar, salt, and bay leaves. Cook about 15 minutes, stirring often, until potatoes and rice are tender but firm.
• Mix spinach, stewed tomatoes, and lemon juice into the saucepan. Reduce heat, and simmer 15 minutes, or until rice has finished cooking and the mixture has thickened.