Make the most of British Beef Week with The Buckingham Butcher

To celebrate British Beef Week, we have some incredible 21 Day Matured Topside and Fillet in-store at the moment, at some amazing prices - as ever. If you fancy ringing the changes with your Sunday Roast, try this Italian inspired recipe. Even if the weather is grey, this will bring a bit of Mediterranean sunshine into your home! Serve with polenta, rice, pasta or good old British spuds…

(Serves 6)

You’ll Need:-
2 tbsp vegetable oil
800g topside of beef
2 red onions, sliced thinly
2 cloves garlic, crushed
4 tbsp tomato purée
Thyme, bay leaves & sage (or one bouquet garni)
2 tsp fresh rosemary leaves, finely chopped
500ml red wine 
150g porcini mushrooms
2 tbsp cornflour

What To Do:-
Preheat the oven to 160°C, gas mark 3. 
Heat half the oil in a roasting tray on a hob burner and brown the topside. 
Remove the beef from the tray. 
Heat the remaining oil in the tray and lightly sauté the onions and garlic for 4-5 minutes until softened.
Add the tomato purée and cook for a further 1-2 minutes. 
Add 500ml cold water and all the remaining ingredients except the cornflour and bring to the boil. 
Return the beef to the tray, cover with foil and place in the oven for 3-3½ hours. 
When ready to serve, remove the beef from the tray and place onto a serving dish. Cover with kitchen foil and keep warm. 
Leave it to rest for 10-15 minutes before carving.
Mix the cornflour to a paste with a little cold water and stir into the red wine sauce.
Bring to the boil and cook for 1 minute on the hob until thickened. 
Season, and serve the sauce spooned over slices of the beef.


Trevor, The Buckingham Butcher