A corner of topside is a great, economical cut of beef to roast. It’s best served rare and must be cooked at a high temperature, rested well and sliced very thinly. It’s delicious in sandwiches and rolls with horseradish mustard.
INGREDIENTS
1½ kilogram piece, corner of beef topside
olive oil
sea salt and freshly ground pepper
Salad
6 fresh figs, ripped in half
2 handfuls baby rocket
1 small red radicchio lettuce
1-2 large balls fresh mozzarella in whey, drained and patted dry (I used Clevedon Valley Buffalo Mozzarella)
8 strips of pancetta cooked until crisp
Dressing
½ cup packed basil
1 tablespoon capers
1 teaspoon Dijon mustard
finely grated zest 1 lemon
2 tablespoons lemon juice
1 clove garlic, crushed
½ cup olive oil
½ cup freshly grated Parmesan cheese
METHOD
Preheat the oven to 220˚C.
Rub the beef with a little olive oil and season generously with salt and pepper. Place on a rack set over a baking dish and roast for 40 minutes. Don’t baste the meat. Transfer to a plate, cover loosely and cool.
Dressing: Put the basil, capers, mustard, lemon zest and juice and the garlic in a food processor and pulse to combine. With the motor running, drizzle in the oil then add the cheese and process again. Season.
To assemble: Thinly slice the beef. Arrange all the ingredients on a large platter and drizzle with the basil dressing.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.