Slow cooking gives sensational results to Brian Turner's braised beef. Try it with mashed potatoes for the ultimate comfort meal.


  • 2½ kg topside of beef

  • 6 large onions, sliced

  • 3½ L stock

  • 2 tbsp grain mustard

  • 12 parsnips, even sized


  • 1.

    Preheat the oven to 170 C.

  • 2.

    Heat 2 tbsp oil in a pan and sear the beef to colour, remove and leave on a plate.

  • 3.

    Slice onions thinly, add to the oil and colour well, stirring regularly.

  • 4.

    Put beef back in, cover with the stock and bring up to the boil, put on a lid and put beef into the oven.

  • 5.

    Cook for about 3½ hours (depending on the weight of the meat if its a fat size it may need longer and smaller sizes cook for 2 to 2½ hours) check by piercing meat with a fork or a skewer – if the meat slips off easily then it’s done.

  • 6.

    When cooked, take out the beef out of the stock, cover and leave to rest in warm place.

  • 7.

    Meanwhile, peel and cut parsnips in half lengthwise.

  • 8.

    Heat some oil in another pan and colour the parsnips.

  • 9.

    Place in the oven to roast for about 40 minutes.

  • 10.

    In a saucepan reduce the stock by about half over a strong heat.

  • 11.

    When the stock is reduced, take off the heat, add mustard and season.

  • 12.

    Take the string off the beef and carve two slices per person.

  • 13.

    Put some parsnips on each plate with the beef on top and sauce over and around.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 658kj
  • Fat Total 17g
  • Saturated Fat 6g
  • Protein 67g
  • Carbohydrate 60g
  • Sugar 20g
  • Sodium 807mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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