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Classic Pot Roast

March 16, 2017

 

This is a simple idea for cooking topside, silverside or brisket as it allows time for flavour to develop while keeping the joint moist    

 

 

CLASSIC POT ROAST

 

1 Sear the beef in oil in a hot pan until nice and brown, then remove from pan

 

2 Fry 3 onions, 4 celery sticks and 4 carrots gently until pale gold. All can be just peeled and halved not chopped. Any firm veg you have can be used such as parsnip, swede

 

3 Return the beef to pan and arrange the veg around the meat

 

4 Add 300 ml beef stock and a bay leaf and season

 

5 Place in low oven (140C) for 3 hours  

 

6 When cooked, arrange the beef and veg on a serving plate, then boil the liquid until reduced by about a quarter

 

7 Mix together 30g softened butter and a tablespoon of flour and add to the reduced liquid, whisking well as it simmers    

 

8 When this becomes a delicious sauce, serve it with the vegetables and some mashed potato

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