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Wednesday, June 13, 2012

Pot Roasted Beef

I love a well cooked beef dish. I dont mean well done, but a lovely nice juicy piece of steak or a nicely cooked beef stew or curry.  But I dont cook beef very often mainly its a bit expensive around here and  takes a longer time to cook depending on the cut of meat. The meat is usually frozen  and chucked up so I have no idea what part of meat it is!!
Anyway a few weeks back I purchased some lovely australian beef  from one of my usual shopping  outlets here . The good thing about this beef was it was already thawed and  read " beef bolar blade " on the  package.

After much searching  I found out its a good piece of meat to use for pot roasting. Pot roasting is a lot easier for me than roasting as roasting beef always ends up disastrous for me.  Pot roasting is mainly you just sear the meat, place in a heavy lidded pot, with vegetables and a good flavoured liquid , chuck it into the oven and just forget about it  for couple of hours and you are rewarded with a tender beef packed with flavour!!

To prevent the beef from drying out I used some turkey strips , wrapped them around the beef and then placed in the pot. Occasional basting also kept the meat succulent and juicy.

So this a great dish to make occasionally for a special occasion for that special someone or a lovely special dinner for family.

Recipe: Pot Roasted  Beef

Serves 2-3 persons

about 700-800 g of beef bolar blade
1 onion, cut into large chunks
4 cloves garlic, 1 cut into thin slices the rest smashed up with the side of the knife
1/2 a large carrot, cut into chunks
1-2 stalks celery cut in to large pieces
1/2 tsp dried mixed herbs
1 bay leaf
1-2 stalks parsley
100g smoked turkey strips
generous helping of cracked black pepper
butter and olive oil

1. Preheat oven to gas mark 3, thats about 160 - 180 degree celsius ( i think!!).  

2.Trim your meat, remove any excess fat on the our side and sinews. But keep any marbeling fat on the inside of the meat. Place the sliced garlic in the middle of the meat, season with salt and pepper and roll up and tie with string or use lots of tooth picks.

3.On a plate or meat board, arrange the turkey strips in a neat row so they over lap each other, this is going to be the bottom half, so place the meat on top of the turkey strips , then arrange the remaining strips on top.

4. Heat a casserole pot or a cast iron pot with about 1 tbsp of butter and a drizzle of olive oil. Sear your meat very carefully so your dont loose the turkey striips. Once the strips starts to turn a nice golden colour, remove to a plate.

5. Add onions, remaining garlic cloves, carrots and celery, stir fry to lightly brown them, add herbs, red grape juice. Scrape the bottom to get the lovely juicey bits.

6. Place the beef back in the pot and add the stock (or dissolve the beef stock cube in water and then add to the pot). Bring to a boil and then switch off. The liquid level should be almost covering the meat. Cover tightly with a foil then place the lid , and pop in the oven. Cook for 3 hours!! At about 1 1/2 hours, remove pot, and check the liquid and give a quick stir, and carefully turn the beef. ( the bottom half to the top) and pop back into the oven.

7. After 3 hours, take the pot out of the oven, test the meat, it should have a melt in the mouth tender meat. Remove it carefully and place on a plate or wire rack to rest, covered with foil.

8. Remove the bay leaf, and parsley stalks. Blend the remaining liquid with the help of a hand blender or blender. Pour liquid back into the pot and bring to a rapid boil till it reduces to a thick gravy consistency . Taste and adjust salt and pepper to your liking.

9. Slice the beef into your prefered kind of thickness ,I leave that up to you ( you can just eat the whole thing your self even), drizzle with the gravy on top and serve with roast or mashed potatoes and blanched green beans or peas. Enjoy!!

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