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02 January 2013,01:58 by
Ponmathi Srilekha.S

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VICTORIAN POT ROAST BEEF

Stop searching for an ideal meat recipe! With Victorian pot roast beef, you and your family will surely love the meal. This dish is extremely one of a kind because of its luscious ingredients and other tasty seasonings that arouse the savor of the roast beef.
Serves :
6

Preparation Time :
50 minutes

Cooking Time :
2 hours 40 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 4/l80°C/350°F.
  • Quickly fry the beef in the butter, browning it well all over, then place on one side.
  • Fry the shallots, potatoes, carrots, parsnips and turnip in the butter and beef juices.
  • Then place the beef in a large deep casserole dish, surrounded by the vegetables.
  • Add all the ingredients except the corn flour and thyme leaves.
  • Cover with a lid or cooking foil, place in the centre of the oven and cook for 2 hours.
  • About 30 minutes before the meat is cooked, remove the lid or foil to allow the meat to brown a little more.
  • Carefully place the meat and vegetables on a large serving dish, remove the thyme and rosemary sprigs and bring the stock juices to the boil.
  • Add the corn flour blended with a little wine.
  • Cook and simmer for 4 minutes, pour around the vegetables, garnish with fresh thyme and serve.

INGREDIENTS

  • 1.5 kg topside of beef
  • 75 grams of butter
  • 20-25 shallots, peeled
  • 4 large potatoes, peeled and quartered
  • 2 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 small turnip, peeled and chopped
  • A sprig of fresh thyme
  • A sprig of fresh rosemary
  • Salt and freshly ground black pepper
  • 250 ml Basic Beef Stock
  • 150 ml good-quality red wine (not plonk)
  • 2-3 tablespoons corn flour, blended with a little red wine
  • A few fresh thyme leaves

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