Prep 15 mins / Cook 3 hours / Makes 6

Singapore Women's Weekly (Singapore) - - LIVING -


2 kg top­side of beef, trimmed

and skimmed Salt Black pep­per, freshly ground 1 tbsp flour 50 g clar­i­fied but­ter


50 g sugar 4 tb­sps tar­ragon vine­gar 200 g shal­lots 80 g but­ter 340 g pearl onions from a jar 20 g corn­flour Salt Pep­per, freshly ground 1. Rinse meat briefly in cold wa­ter and pat dry with kitchen towel. Rub with salt and pep­per and sprin­kle with flour. Heat clar­i­fied but­ter in large roaster with a lid, and sear meat all over un­til crispy. Re­move from roaster. 2. Let sugar caramelise in fry­ing fat, and deglaze by stir­ring thor­oughly with tar­ragon vine­gar. Peel shal­lots. Add but­ter, shal­lots and pearl onions with onion broth. Place meat on top, put lid on roaster and roast in BOSCH Se­ries 8 Combi MW Oven on top/bot­tom heat­ing set­ting at 190 C. 3. Af­ter ap­prox. 40 mins, re­move pearl onions and place them to one side. Pour meat juices over meat sev­eral times, turn­ing it reg­u­larly. If re­quired, top up with a lit­tle wa­ter. 4. At the end of cook­ing time, re­move meat from roaster and keep warm. Us­ing a brush, re­move meat juices from the edge, top up with ap­prox. 500 ml of wa­ter and bring to the boil. 5. Dis­solve corn­flour in a lit­tle wa­ter, stir into the sauce and leave to sim­mer a while longer. Serve with sauce driz­zled over meat. TIP: Pearl onions can be found in spe­cial­ity gro­cery stores. They can be sub­sti­tuted with shal­lots, but re­duce the cook­ing time as shal­lots taste bit­ter when browned.

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