Richie McCaw's Topside Supreme. Photo / Supplied
Serves 6-8
oil for cooking
1.5 kilogram topside beef
1 onion, chopped
2 cups water
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons beef stock powder
bouquet garni of 1 bay leaf, 2 sprigs of thyme and a few parsley stalks or ½ teaspoon dried mixed herbs
soft butter and flour for thickening juices
1 Place a dash of oil in a large saucepan over a high heat and brown the piece of meat on all sides. Set aside on a plate.
2 Lower the heat, add the onion and cook until lightly golden, about 10 minutes.
3 Return the meat to the saucepan, add onion, water, vinegar, Worcestershire sauce, beef stock powder and bouquet garni and cover with the saucepan lid.Cook on a very low simmer for 5-6 hours until the meat is tender and falling apart. You can also cook this in the oven at 150°C, or in a slow cooker.
