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Spiced Topside Braised in Cider

Preparation info
  • Serves

    8–10

    • Difficulty

      Medium

Appears in
The Times Cookbook

By Frances Bissell

Published 1995

  • About

This is a dish for a large gathering, unless you want a lot of leftovers. These are, though, delicious in sandwiches, salads or as potted beef. It is also a good-tempered dish and can be left for several hours to cook in a slow oven. Start the preparation at least the day before and marinate the beef overnight. It can marinate for up to 72 hours. This is not unlike the traditional German sauerbraten.

Ingredients

Method

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Patrick Chamberlain
from United Kingdom

A bit like a quick corned beef. Adds some interest to topside. Pretty simple to put together and needs no attention once the preparation is done and it's in the oven.

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