Topside Roast with Balsamic Onion Sauce

When you cook beef slowly until it is tender and falling apart it's like ambrosia. Add to that a simple sauce made from caramelised onions, balsamic vinegar and beef stock and you have a marriage made in heaven! 

This recipe is all about the sauce! 

Ingredients:
750g - 1.5 kg topside beef roast
20ml olive oil
1 medium onion, sliced very thinly
1 clove of garlic, chopped
250ml beef stock
15ml Worcestershire sauce
15ml balsamic vinegar
5ml corn flour
Sea salt to taste (depending on your stock you may not need to add any at all)

Method:
Preheat the oven to 165˚C. Leave the roast joint at room temperature for at least an hour before starting cooking.
Put the roast joint into a cast iron roasting pan with about 250ml water.
Cook covered for about 3 hours, depending on the weight of the joint of meat.
When the roast is tender enough to fall apart, gently shred the meat with a pair of forks and toss in the remaining juices in the pot. The meat should absorb the juices and stay warm. Keep the pot covered while you make the sauce. 
In a smalll saucepan, warm the oil over medium heat. Add the onion and cook slowly for about 10-15 minutes, stirring now and then to ensure nothing sticks to the pan. When the onions are slightly brown and tender, add the garlic and toss with the onions. Cook for a further minute. Add about 3/4 of the stock, the Worcestershire sauce and the vinegar and bring to a simmer.
Whisk the corn flour in the remaining stock and pour this mixture into the sauce and simmer on low until the sauce reduces and thickens. Pour over the shredded roast and toss to combine.
Enjoy!