POT ROAST BEEF, RED WINE, GARLIC AND POTATOES
Ingredients
1kg Topside of beef
1 ½ Tbsp flour
425ml red wine 2 onions cut into wedges
25g butter
12 cloves garlic, peeled
2 bay leaves 4 carrots, peeled and cut into chunks
Couple of sprigs fresh thyme
Salt and freshly ground black pepper
4-6 medium potatoes – waxy variety, peeled and cut into large chunks
1 ½ Tbsp flour
425ml red wine 2 onions cut into wedges
25g butter
12 cloves garlic, peeled
2 bay leaves 4 carrots, peeled and cut into chunks
Couple of sprigs fresh thyme
Salt and freshly ground black pepper
4-6 medium potatoes – waxy variety, peeled and cut into large chunks
Method
Preheat oven to 140C.
Melt ½ oz (10 g) of the butter in a casserole and when it begins to foam turn the heat up high. Dry the meat thoroughly with kitchen paper and then brown it on all sides in the hot butter. Browning one flat side first, then turn it over on the other side and movie it around to get the round edges browned as well. Add the herbs, the wine and some salt and pepper. Bring it all up to simmering point, put on a tight-fitting lid, using foil if necessary, then transfer it to the oven and leave it to cook for 1 ½ hours without looking at it.
While the beef is cooking, prepare the vegetables. When the pot roast's cooking time is up, remove the meat from the casserole, add the vegetables and push them under the liquid. Spoon some of the liquid over the meat. Cover it with foil and return it to the oven for a further 1 ½ hours. Remove it from the oven. Remove the meat and vegetables and leave it to relax for 10 minutes. Meanwhile, remove the herbs, place the casserole over direct heat and boil briskly to reduce the liquid slightly. Mix the flour and remaining butter to a smooth paste, then add this mixture in small pieces to the hot liquid and whisk with a small whisk until it comes back to the boil and you have a smooth, slightly thickened sauce.
Slice the beef and serve alongside the vegetables, drizzle over the liquid and enjoy!
Melt ½ oz (10 g) of the butter in a casserole and when it begins to foam turn the heat up high. Dry the meat thoroughly with kitchen paper and then brown it on all sides in the hot butter. Browning one flat side first, then turn it over on the other side and movie it around to get the round edges browned as well. Add the herbs, the wine and some salt and pepper. Bring it all up to simmering point, put on a tight-fitting lid, using foil if necessary, then transfer it to the oven and leave it to cook for 1 ½ hours without looking at it.
While the beef is cooking, prepare the vegetables. When the pot roast's cooking time is up, remove the meat from the casserole, add the vegetables and push them under the liquid. Spoon some of the liquid over the meat. Cover it with foil and return it to the oven for a further 1 ½ hours. Remove it from the oven. Remove the meat and vegetables and leave it to relax for 10 minutes. Meanwhile, remove the herbs, place the casserole over direct heat and boil briskly to reduce the liquid slightly. Mix the flour and remaining butter to a smooth paste, then add this mixture in small pieces to the hot liquid and whisk with a small whisk until it comes back to the boil and you have a smooth, slightly thickened sauce.
Slice the beef and serve alongside the vegetables, drizzle over the liquid and enjoy!
Comments
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