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02 January 2013,22:47 by
Ponmathi Srilekha.S

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ROASTS AND POT ROASTS

This recipe made by rashers best back bacon, rind and gristle removed, grams beef dripping, medium British sherry, red wine vinegar, plain flour, basic beef stock and juices and goo from the roast, bouquet garni, tomato puree, freshly ground black pepper and a pinch of salt is a delicious meat dish, you can make soy sauce to make it more delicious. You can also add more appetizers to boost their appetite.
Serves :
6

Preparation Time :
45 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Chop the bacon rashers finely.
  • Melt the dripping in a heavy-based pan, add the bacon and cook for 6 minutes until light brown. Add the sherry and vinegar and cook for 5 minutes.
  • Blend in the flour, stirring the roux until it turns brown.
  • Gradually add half the beef stock, stirring constantly until the mixture has cooked through and thickened.
  • Add the bouquet garni and simmer for 30 minutes.
  • Add the tomato puree, seasoning and the remaining beef stock and any pan juices from the roast, simmering and skimming for a further 45 minutes.
  • Recheck the seasoning all the time.
  • Strain through a fine sieve, skim off any extra fat and serve in a sauceboat.

INGREDIENTS

  • 2 rashers best back bacon, rind and gristle removed 
  • 75 grams beef dripping 
  • 2 tablespoons medium British sherry 
  • 2 tablespoons red wine vinegar 
  • 75 grams plain flour 
  • 570 ml Basic Beef Stock and juices and goo from the roast 
  • 1 bouquet garni 
  • 1 tablespoon tomato puree 
  • Freshly ground black pepper (to taste) 
  • A pinch of salt

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