Beef & onions

Beef & onions

By
From
Sicily
Serves
6

This is one of my new favourite dishes. It is simple, easy to prepare and never fails to impress. The meat can be reheated in the sauce so it is good to cook it and keep it for a couple of meals during the week or prepare it the day before for a dinner party.

Ingredients

Quantity Ingredient
625g topside of beef
salt
freshly ground black pepper
2 tablespoons sunflower or groundnut oil
50g salted butter
50ml extra-virgin olive oil
350g onions, cut in half from root to tip and thinly sliced into half-moons
500ml dry marsala, sherry or white wine

Method

  1. Let the beef come up to room temperature before cooking. Preheat the oven to 180°C. Season the beef all over then brown it in the sunflower oil in a heavy-based casserole dish. Remove the beef and set aside on a plate, discarding the oil in the pan. Add the butter and olive oil to the casserole and sweat the onions over a low heat until tender, around 10 minutes. Pour in the marsala and add the beef. Use a pair of tongs to pile the onions on top of the beef. Put the lid on the casserole and transfer to the oven for 2 hours.
  2. Remove the beef and let it rest in a warm serving dish covered in foil and a cloth. If there is a lot of fat, this can be left to settle at this stage and scooped off. Purée the onions and cooking juices to a smooth sauce with a stick blender or leave as they are and serve with the beef. This is great with heaps of buttery mashed potatoes, soft polenta or the Sicilian Chips.
Tags:
Italy
Italian
Sicily
Sicilian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again