This Italian rolled beef topside recipe works even better with Indian spices!
For me, topside of beef needs special treatment. Quality topside has a very nice flavour but I’d rather not serve it as a roast. No, it needs to be prepared in a way that brings out its delicious flavour while making it fall apart tender.
For this recipe, I looked for inspiration in my family cookbook. It was hand written by my maternal grandparents and their parents before them. It’s not the easiest read but I got there in the end.
I stopped at a recipe my grandfather used to make with veal. He was a keen cook and loved Italian food. I decided to use his very Italian recipe but give it an Indian touch. The resulting meal was gobbled up my family and we will definitely be making it again soon.
This spicy rolled beef topside curry does take some work but I assure you… it’s worth the effort.
You will need wooden skewers for this recipe.
- 1 kilo beef topside cut into ½ inch slices and then pounded with a cleaver until very thin
- 200g buffalo mozzarella
- 1 egg
- 1 tablespoon red chilli flakes
- 3 tablespoons finely chopped coriander
- FOR THE SAUCE
- 125ml vegetable/olive oil
- 4 onions – finely sliced
- 3 tomatoes – finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tablespoons garam masala
- 1 tablespoon smoked or unsmoked red chilli powder
- 1 tablespoon cumin powder
- ½ teaspoon turmeric
- 2 tablespoons tomato paste
- 2 tablespoons finely chopped fenugreek or coriander leaves
- Salt and pepper to taste
- Juice of one lime
- Mix the mozzarella cheese, egg, chilli flakes and coriander in a bowl .
- Take one of your flattened pieces of topside and place about a tablespoon of the cheese mixture on top.
- Carefully roll it into a tube and secure with a wooden skewer. Repeat with the rest of the beef slices.
- Heat three tablespoons of the oil in a frying pan and brown the beef rolls over high heat. You may need to do this in batches.
- Set aside while you make the sauce.
- Pour the remaining oil into a large saucepan over medium high heat.
- When the oil is good and hot, toss in the sliced onions. You should cook the onions in the oil stirring continuously for about 15 minutes.
- Add the tomatoes and continue frying for a further five minutes. The onions and tomatoes will begin to break down and form a thick sauce.
- Scoop in the garlic and ginger pastes along with the garam masala, cumin, chilli powder, turmeric and tomato paste and stir to combine.
- Sprinkle in the fenugreek and/or coriander leaves. Both of these herbs have very different flavours but they both work very well in this recipe either together or by themselves.
- Place your rolled beef into the sauce and add just enough water to cover the meat.
- Now all you need to do is cover the pan and let it all simmer away for about an hour until the meat is very tender.
- TO SERVE
- Add salt and pepper to taste and squeeze the lime juice over the top. Done!
I would like to thank Farmer’s Choice for supplying the topside for this recipe. Farmer’s Choice deliver free range meat to your door (Mainland UK).