20 minutes
2.5 hours
Serves 6
Ingredients
1.5 kg Scotch Beef Topside
1 tbsp beef dripping or butter
1 tsp salt and some freshly ground black pepper
8-12 small red onions, peeled and slit in a cross at the pointed end (so that they do not burst in the oven)
4 heads garlic, halved horizontally
A few sprigs of thyme
FOR THE YORKSHIRE PUDS
225 g plain flour
pinch salt
2 medium eggs
300 ml milk mixed with 200 ml water
Beef dripping
You will need a 12 hole muffin tin for the puds
FOR THE GRAVY (TO ADD TO THE PAN JUICES):
100 ml red wine
2 tbsp port (or redcurrant jelly)
100 ml water
1 tbsp Dijon or English mustard
Cooking Method