Fall-Apart-Tender Braised Topside Of Beef - cooking recipe

Ingredients

1 1/4 kg rolled beef (topside with no added fat)
1 tablespoon olive oil
4 red onions, peeled and quartered
1/2 a celeriac, peeled and cut into chunks
12 shatanay carrots, peeled and halved lengthways
4 garlic cloves
2 beef bouillon cubes
400 ml just boiled water
100 ml red wine
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried herbs
1 teaspoon ground black pepper
2 tablespoons gravy mix

Preparation

Preheat slow cooker.
Heat oil in a large pan (I find a wok is best), and carefully brown beef on all sides, turning with two wooden spoons. Transfer to a plate and set aside.
Add the vegetables and garlic to the pan and, stirring regularly, cook for 5 mins until the onions are beginning to go soft.
Transfer the vegetables to warmed crock pot and place the beef on top, push the beef down so it nestles among the vegetables.
Dissolve the stock cube in the just boiled water, add the wine, oregano, mixed herbs and pepper.
Pour over the beef, add the bay leaf and cover. Cook on auto for 8-10 hours or low for 10-12 hours.
Once the beef is cooked, carefully remove from the crock pot and place on a warmed serving platter. Remove the vegetables with a slotted spoon and arrange around the beef. Cover and keep warm.
For the gravy, ladle the liquid left in the crock pot into a saucepan, stir in the gravy granules and bring to the boil, simmer for 2 minutes.
Serve with mashed potatoes and savoy cabbage.