Wednesday, December 07, 2005

Beef Pot Roast

beef pot roastPot Roast (Beef) Recipe

- 75 g Pork fat
- 1.5 kg Topside beef
- 3 medium Onions, quartered
- 4 Tomatoes, quartered
- 1/2 cup White vinegar
- 2 tablespoons Soy sauce
- 2 Bay leaves
- 3 Potatoes, cut into chunks
- 3 Sweet potatoes, cut into chunks
- 2 tablespoons
- Chopped coriander leaves to serve

- Cut the pork fat into thin strips. Using a sharp knife make deep cuts in the beef.
- Make these cuts evenly over the beef. Insert a sliver of pork fat into each cut.
- Place the beef in a large pan which has a tight-fitting lid. Add the onion, tomato, vinegar, soy sauce and bay leaves.
- Bring the liquid to the boil; reduce the heat to a gentle simmer, cover and cook for 2 hours until the beef is tender.
- Season well with salt and black pepper.
- Remove the lid and simmer a further 30 minutes.
- Add the potato and sweet potato and simmer, uncovered, until tender.
- Remove the pan from the heat and remove the beef from the pan.
- Cut the beef into thin slices. Drizzle over the gravy and serve with the potato.
- Scatter over the coriander to serve.

Note : Pork fat is available from butcher shops. If unavailable, lard can be used as a substitute.

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