A delicious, budget friendly meal-prep dish to make over the weekend that your family will enjoy. Store the left-overs, covered with plenty of gravy, in an air-tight glass container. Add additional bone broth when you need to reheat in the microwave throughout the week.
- 6 kg Greenlea Butchershop Topside roast (tied)
- ½ cup Japanese umami salt (Shio-Koji)
- 3 stalks of celery (chopped)
- 3 carrots (chopped)
- 4 or 5 garlic cloves (chopped)
- 1 onion
- 1 cup of red wine
- 2 cups of Restore chicken or beef bone broth
- 2 tbsp corn flour
- 1 tbsp white soybean paste
- Crack of freshly ground black pepper
Pour Japanese umami salt on all sides of meat and pat onto the surface. Leave it uncovered in the fridge for 24-48 hours. Remove the meat from the fridge one hour before cooking. Pat dry with paper towel.
Use a cast iron Dutch oven with a lid; sear the meat all sides with plenty of black pepper and set aside. Add celery, carrots, onion, garlic into the same pan and fry until fragrant. Set aside.
Pour wine into the cast iron pot and scrape the bottom to loosen any brown bits. Leave uncovered and boil until the volume is reduced a bit. Add bone broth, meat, and veggies back into the pot.
Preheat oven to 150°C. Place, with a lid on, in the oven for about 3 hours. Turn the meat halfway through. Transfer the meat to carving board, tent loosely with aluminium foil. Let rest for 20 minutes while making gravy.
Preserving the liquid, strain the veggies, and bring the juices to a gentle boil. Combine 2 tbsp of corn flour with 2 tbsp water, gradually add to the gravy and whisk to incorporate. Add in white soybean paste. Decrease heat to low. Simmer until ready to serve.
You can find Umami salt (Shio-Koji) from health stores or substitute with sea salt if you don’t have. Use 1g salt for every 100g meat. The purpose of this is to make your roast as tender as possible.
You can also use a roasting tin covered tightly with foil instead of a cast iron oven.