Beef topside with peaches

Submitted by enr on 20 Sep 2014
300 g beef topside
1/3 tbsp Himalayan salt
1/3 tbsp pepper
1/2 tbsp olive oil
a pinch of oregano and dill
300 ml water
1 tsp honey
2 peaches
2 onions
4 potatoes (fresh)
# For the sauce:
1/2 tsp milk
1/3 tsp wine
a few drops of balsamic vinegar
lemon juice (freshly squeezed)
1/2 tsp honey
Beef topside with peaches
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Calf topside is cleared of all veins and fat, rubbed with Himalayan salt, pepper and 1/2 tbsp olive oil, then in a frying pan bake seconds from all sides. Insert in the pan, sprinkled with oregano, dill, and pour 300 ml water, then add 1 tsp honey. Bake at 250C degrees for 10-15 minutes, then reduced to 180C by bake for another half hour. then cut 2 peaches, 2 onions, 4 potatoes and arranging them in the tray. Again bake for another 30-40 minutes and when pulled ranks in a dish and veal cut. Products for the sauce, mix thoroughly to dissolve the honey, then pour the meat.
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20 Sep 2014