Spiced Topside Braised in Cider

Name: Spiced Topside Braised in Cider
Yield: Serves 8–10
Ingredients: 1 tsp plain flour; ½ oz / 15 g butter, softened; 1 cinnamon stick; 2 bay leaves; 2 tbsp olive oil; 1 tsp ground mace; 1 tbsp black peppercorns; 1 tbsp allspice berries; 2 tsp salt; 2 tsp ground cardamom; 1 celery stalk, trimmed and sliced; 1 medium-sized carrot, peeled and sliced; 1 leek, trimmed, sliced and washed; ¾ pt / 430 ml dry cider; 1 medium-sized onion, peeled and sliced; 3 tsp ground ginger; ¼ pt / 140 ml cider vinegar

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

Main course

Ingredients

Method