Pot-roasted topside with pomegranate yoghurt
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- Abigail Donnelly
- 4 to 6
- Easy
- Carb Conscious
- 20 minutes
- 1 hour 20 minutes
- Saxenburg Private Collection Shiraz 2007
Ingredients
- 1 T coconut oil
- 1.5 kg beef topside
- 2 onions, chopped
- 1 t turmeric
- ½ cup dried pomegranate rubies
- 4 cloves garlic, crushed
- 2 brinjals, cut into large chunks
- 2 cups beef stock
- 3 dried Persian limes
- 2 T tamarind
- ½ cup thick plain yoghurt
- 2 T pomegranate molasses
- ½ cup pomegranate rubies
- Fresh limes, for serving
Cooking Instructions
Preheat the oven to 160°C.
Place a heavy-based saucepan over a medium to low heat and add the coconut oil. When warm, sear the beef, then add the onion, turmeric, sumac, dried pomegranate rubies and garlic and fry gently until softened and fragrant.
Increase the heat and add the brinjal.Fry for a further 5 minutes, then add the stock and dried limes. Dilute the tamarind in 2 cups warm water and add to the saucepan.
Simmer gently, stirring occasionally, for 10 to 15 minutes, then cover and transfer to the oven. Roast for 1 hour, or until the meat is tender. Slice the topside and serve with the juices.
Top with a spoonful of yoghurt, a drizzle of pomegranate molasses, pomegranate rubies and lime juice.
Cook’s note: Sumac is available at Indian spice stores and Persian limes at Chef’s Warehouse and Cookery School; www.chefswarehouse.co.za.
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