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Spiced Roast Topside

Ingredients

  • 1.5kg - 2kg corner topside in one piece
  •  

    Marinade

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • ½ cup soy sauce
  • 2 tablespoons dry sherry (optional)
  • 2 tablespoons chopped ginger (crystallised)
  • 1 tablespoon oil
  • 1 teaspoon dry mustard
  • ½ teaspoon curry powder
  • 1 garlic clove (crushed) 
Measurements guide

Ingredients

  • 1.5kg - 2kg corner topside in one piece
  •  

    Marinade

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • ½ cup soy sauce
  • 2 tablespoons dry sherry (optional)
  • 2 tablespoons chopped ginger (crystallised)
  • 1 tablespoon oil
  • 1 teaspoon dry mustard
  • ½ teaspoon curry powder
  • 1 garlic clove (crushed) 
Measurements guide

Ingredients

  • 1.5kg - 2kg corner topside in one piece
  •  

    Marinade

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • ½ cup soy sauce
  • 2 tablespoons dry sherry (optional)
  • 2 tablespoons chopped ginger (crystallised)
  • 1 tablespoon oil
  • 1 teaspoon dry mustard
  • ½ teaspoon curry powder
  • 1 garlic clove (crushed) 
Measurements guide

Method

Combine marinade ingredients, using half can crushed pineapple. Marinate steak for 3 hours or overnight if possible, turning occasionally.

 

Drain steak, reserving the marinade. Place in dish and bake in oven at 190°C for 1 hour. Reduce temperature to 180°C, bake a further hour.

 

Heat marinade in saucepan and thicken slightly with 1 tablespoon cornflour in a little water to serve as a gravy.

 

Serve with baked vegetables, green peas and whole baby carrots tossed in heated butter.

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