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Recipe By Jaxters

Ref: 825
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   1200 g  Beef joint (silver side or brisket)
   350 ml  Red wine
   350 ml  Water
   2 tbsp  Brandy
   2 Onion med chopped
   2 Carrots large chopped
   2 Celery sticks chopped
   2 Garlic cloves grated
   2 Bay leaves
   1 Beef stock cube or gel pot
   2 tsp  Dried oregano
   1 tsp  Dried rosemary
   1 tsp  Freshly ground black pepper
   20 g  Butter
   1 tbsp  Veg oil


  Step 1
Pre-heat oven to 160°C fan.
  Step 2
Heat a good sized frying pan on a med heat, add oil & brown all sides of the meat, then place in a lidded cooking pot or casserole dish.
  Step 3
Next add butter, onion, celery & carrot to the pan, stir fry until coloured, then add garlic & cook stirring for 2 minutes then add brandy & either flame off or just allow to evaporate away, then tip veg into the cooking pot with the beef, de-glaze pan with the water & stock cube to dissolve, pour stock water into the pot.
  Step 4
Next add to the pot dried herbs, bay leaves, wine & black pepper.
  Step 5
Place lidded pot in the oven for 2 & 15 minutes, turn over joint half way through cooking, when done allow to rest with lid on for 15 minutes before remove beef joint, carve into slices, strain cooking juice & use as a sauce/gravy.

Suggestion & Tips

Great with veg & roast potatoes.
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