Slow-cooker beef topside with horseradish

Juicy, succulent topside of beef cooked in the slow-cooker with a delicious horseradish flavoured mushroom and onion gravy. This slow-cooker beef topside with horseradish is the perfect way to cook a deliciously tender beef joint time after time.

📝 Ingredients

• 2 pounds / 900 grams beef topside
• 1 cup / 240 ml beef stock (make your own stock with a stock cube)
• 1 large onion (finely sliced)
• 7 ounces / 200 grams white mushrooms (sliced)
• 1 tablespoon tomato paste / tomato puree
• 2 tablespoons Worcestershire sauce
• 3 tablespoons hot horseradish sauce (adjust to your own taste)
• 2 tablespoons cornflour / cornstarch
• 2 tablespoons sunflower oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

👨‍🍳 Instructions

1. 1Slice the onions and mushrooms and arrange them on the base of your slow-cooker.
2. 2Heat the oil in a frying pan and sear the meat on all sides until it is starting to brown.
3. 3While the meat is browning, prepare the stock by dissolving a beef stock cube in 1 cup of boiling water. Then stir in the tomato paste, Worcestershire sauce, horseradish and salt and pepper.
4. 4Place the browned meat on top of the mushrooms and onions and pour over the stock.
5. 5Place the lid on the slow-cooker and cook it for the time and temperature shown below.:High - 4 to 5 hoursMedium - 5 to 6 hoursLow - 6 to 8 hours
6. 6Once the beef has cooked, transfer it to a plate and remove the net. Cover loosely with a sheet of tinfoil and leave it to rest for 20 minutes.
7. 7While the meat is resting, turn the slow-cooker up to high and make a mixture of the cornflour and 4 tablespoons of water. Stir this into the mushrooms and onions in the slow-cooker and leave on high, stirring occasionally until the gravy has thickened.
8. 8Slice the meat to your desired thickness, and arrange it on a serving plate. Pour some of the mushroom and onion gravy over the top and serve with fresh vegetables and mashed potatoes. Pour the remaining gravy into a gravy boat and serve on the side.