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To get true succulence from a topside/silverside joint, roast it slowly in a pot full of veggies, herbs and wine. The true joy of this dish is often in its leftovers. Shred the meat into the sauce, and thicken it up with some tomatoes to make a luscious ragu for pasta.
Serve with a mound of creamy mash, buttery leeks or cabbage and a sprinkling of parsley or fresh thyme over the top. 20 mins (prep) | 180 mins (cooking)
I made this for New Year Day lunch and it was lovely. I didn't have a dish with a lid that was deep enough to cover the meat so I used a deep roasting tin and tin foil. I also picked up the wrong bacon and brought smoked but that actually really made it nice. The gravy was amazing and tasted beautiful and the house smelt amazing too. We had it with roast potatoes, roast parsnips, veg and Yorkshires. Fair to say it'll be a recipe I'll be making again.
I had the topside of beef and I had it with mash and veg it was really great I enjoyed it so much and so did my dog Tipper.