Pot-Roasted Beef
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From the kitchen of thomaswilliams1
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Recipe Details
|
Cook Time: |
2.5
hour(s) |
Tags: | Dairy‑free, Gluten‑free, Good for parties/potlucks |
Ingredients
2lb/1kg topside of beef
salt and pepper to taste
1 ounce/25g dripping
1 large onion
few cloves
1 bay leaf
2 large carrots
2 medium turnips
half a pint/250ml beef stock
Directions
Wipe the meat and season it on all sides with salt and pepper.
Heat the dripping in a large saucepan and brown the meat on all sides.
Skin the onion, leave it whole and stick the cloves into it.
Add it to the pan with the bay leaf and 1/2 cup/125ml cold water. C
over the pan and cook the beef over a very gentle heat for 1 1/4 hours.
Remove the tops and roots from the carrots and turnips. Peel them and cut them into even-sized chunks.
Lift the meat out of the pan; add the vegetables and put the meat on top of them.
Cover and continue cooking for 1 hour more until the meat is tender.
Turn the meat occasionally throughout the cooking.
Lift the meat on to a hot serving dish.
Lift out the vegetables with a slotted spoon so that they drain and surround the meat with them, either discarding the onion or cutting it into sections, throwing away the cloves.
Keep the meat and vegetables hot.
Add 1 cup/250ml beef stock or hot water to the pan, stir it round, scraping the bottom with a wooden spoon. Season with salt and pepper and serve with the meat.
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