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Pot Roasted Beef    HT  MC  165mins

 

Serves 4     Hot  Beef  Vegetables  Herbs   Main Course   Dairy Free  Eggless

 

Ingredients

1 x 1.2kg/2½ lb  Rolled Brisket  Joint
2 tbsp Oil
4 Whole Shallots
2 large Carrots, cut into 5cm/2-inch pieces
225g/8oz Turnips, cut into 5cm/2-inch chunks
225g/8oz Swede, cut into 5cm/2-inch chunks
225g/8oz Potatoes cut into 5cm/2-inch chunks

1 tbsp Fresh Thyme  Leaves
240ml/8fl.oz. Stock
1 tbsp Worcestershire Sauce

Salt and Black Pepper
1 tbsp Tomato paste
1 Bay Leaf

Instructions

1. Preheat the oven to 150C, 300F, Gas Mark 2. Heat the oil  in a large oven-proof casserole and brown the meat on all sides. Remove the meat from the pan with tongs and set aside.

2. Reheat the oil in the casserole, add the shallots and carrot and and fry for 5 minutes.

 

3. Add the remaining vegetables and thyme to the casserole, mix well, then place the meat on top of the vegetables. 

4.  Place the stock,  the Worcestershire sauce, salt, pepper and tomato past in a measuring jug, mix well then pout over the meat.

 

5. Add the bay leaf  and bring to the boil then cover with a tight-fitting lid and cook in the oven for  2½ hours.

If you wish you can pour off  the cooking liquor at the end of the cooking time and thicken with cornflour before serving.

 

More Beef Recipes  |  Beef Cuts  |  General Beef Preparations  |  More Fijian Recipes

 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

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