Twice-cooked Nature's Fresh topside with fried okra salad & garlic yoghurt dip

20 mins
3½ hrs
  • 1.8kg piece Nature’s Fresh beef topside
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 4 onions, sliced
  • 1L dry apple cider
  • 400g okra, split
  • 8 cloves garlic, minced
  • 1 tsp garam masala
  • 1 red onion, sliced
  • 1 red capsicum, finely sliced
  • ½ bunch coriander leaves
  • 1 bunch mint leaves
  • juice of 1 lime
  • 1½ cups Greek yoghurt
  • 1 Lebanese cucumber, peeled, seeded and grated
  • Preheat oven to 150°C. Season the beef generously with salt and pepper, then rub with half the oil. Sear in a large heavy-based saucepan over a moderate heat for 10 minutes, until well-browned. Add the onions and cider, fit the lid, then bake for 3 hours, until tender.
  • Fry the okra, half the garlic, garam masala, onion and capsicum in a pan over a high heat in the remaining oil for 4 minutes, until just softened. Season with salt. Mix in the coriander, half the mint and lime juice.
  • Mix the yoghurt, cucumber and remaining garlic. Finely chop the remaining mint and fold in. Season with salt.
  • Tear the beef into chunks, then cook until a hot grill, until lightly blackened. Serve with okra, yoghurt sauce and flatbread.