Don't save succulent, tender Aberdeen Angus just for winter. This summer recipe works equally well with rolled sirloin, top rump or, for the ultimate treat, rib of beef. For the best results, marinate overnight to allow the flavours to develop fully.
Summer Braised Beef
- 2-2.4kg Aberdeen Angus topside
- 2 whole, unpeeled bulbs garlic, halved horizontally
- 500ml bottle Badger Golden Glory Ale
- 4 tbsp white wine vinegar
- 15g pack fresh thyme
- 4 bay leaves, torn
- ½ tsp black peppercorns
- 200g celery, cut into chunks
- 2 red onions, cut into wedges
- 4 tbsp olive oil
- Place the beef in a strong, extra large freezer bag, then double up with another bag in case the first one splits. Add the garlic, ale, vinegar, herbs and peppercorns to the bag and secure with a firm knot and a tie. Place in the fridge for at least 6 hours, turning the meat every so often.
- Preheat the oven to 250°C, gas mark 9. Place the celery and onions in a roasting tin that is a little larger than the joint. Add the garlic and herbs from the marinade, place the beef on top and pour over the marinade. Season well and drizzle with the olive oil. Cover with a tent of foil and place in the oven.
- Cook for 20 minutes, then reduce the heat to 180°C, gas mark 4. Cook, basting occasionally, for about another 2 hours, removing the foil for the last 30 minutes.
- Remove from the oven, place the beef in a warm place and allow to rest for 20–30 minutes before carving. Serve thickly sliced, drizzled with the pan juices, with steamed courgettes and boiled Jersey Royal new potatoes.
- Preparation time: 10 minutes, plus 6 hours marinating
- Cooking time: About 2 ½ hours
- Total time: 2 hours 40 minutes, plus 6 hours marinating
Typical values per serving:
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This recipe was first published in May 2007.