Topside Stew With Rice Recipes

CROCK POT FISH STEW & RICE

Steps:

• Place potatoes on the bottom of crock pot.
• Add carrot, cabbage, onion, fish, garlic, basil, thyme, cayenne, coriander, tomatoes, tomato paste, and stock.
• Cover and cook on low for 7 - 8 hours.
• One-half hour prior to serving stir in corn starch until reach desired consistency.
• Serve over rice and garnish with fresh parsley.

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.

MERLOT BEEF STEW

Steps:

• In a large heavy flameproof casserole, over medium heat, melt butter and add oil.
• Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
• Add onion, garlic, carrots, celery, worcestershire sauce, herbs and spices.
• Cook for 3-4 minutes until just softened, stirring frequently.
• Pat beef cubes dry with paper towel, then dredge them in flour, evenly coated.
• Add beef into the pot, turning them to let it be browned.
• Add wine to pan and cook for 2 minutes.
• Add chicken stock and tomato paste, bring to boil, scraping the base of the pot.
• Reduce heat to low, partially cover pot and let simmer for approximately one hour.
• Add in pearl onions and mushrooms and continue to cook on low heat for another hour, or until the meat is very tender.
• Discard bay leaves and stir in the parsley before serving.

SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY

Steps:

• 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.