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Meats Recipes -
Pot-Roast of Beef Recipe
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Meats Recipes
-
Pot-Roast of Beef Recipe
Ingredients
Serve
6
-
4
tablespoons vegetable oil
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25 g/1 oz
butter
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1.25-1.5
kg/2 1/2 -3 lb topside or silverside of beef
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2 large
onions, quartered
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2 large
carrots, cut into 1 cm/1/2 inch slices
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1 bouquet
garni or 2 sprigs each of thyme, parsley and marjoram
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4
black peppercorns
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1/2 teaspoon
salt
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150 ml/1/4 pint red wine mixed with 450
ml/3/4 pint water
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2 teaspoons corn flour
Method:
-
Heat
the oil and
butter in a flameproof casserole. Add the beef
and turn until browned.
-
Reduce the heat and pack the vegetables all
around the beef. Add the herbs, peppercorns and
salt. Pour in the wine and water.
-
Cover the
casserole closely with foil, then the lid and
cook in a preheated oven,
150°C (300°F), Gas
Mark 2, for 3 hours until the beef is tender and
cooked through.
-
Transfer the beef to a warmed serving dish. Discard the
herbs. Lift out the vegetables with a slotted
spoon and place around the beef. Keep hot while
making the sauce.
Bring the cooking liquid in the casserole to the
boil.
-
Mix the
corn flour with a little water to
make a smooth
paste,
pour a little of the boiling gravy on to it,
stirring well and pour back into the boiling
gravy in the casserole, stirring constantly.
-
If
the sauce is too thick, thin with a little stock
or water and return to the boil. Pour the sauce
over the beef and vegetables and serve.
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