Sunday, 31 October 2010

POT ROAST BEEF WITH RED WINE AND MUSHROOMS


Here in ye ole England, roast and trimmings is the traditional English Sunday lunch. A lot of people look forward to this weekend finale, when the family will partake of this special slow roasted meat that fills their houses with that very special and unmistakable aroma that heralds, "It's Sunday!" It is a happy occasion to sit down together to partake of this special fare, lovingly prepared by the Mum(usually). 



Unfortunately, time is sometimes the missing ingredient that hinders people to have this Sunday special. A pot roast is roast, too, and uses cheaper joints and may be cooked ahead of time, whilst doing other chores or perhaps indulging in other more pleasurable undertakings. It can then be reheated with the sauce in no time the following day, leaving the would-have-been-Sunday-roaster to have an extra hour or two in bed, reading the papers whilst sipping tea (served by one of the soon-to-be-pot-roast-partaker). Everyone's happy.



Ingredients:

1 large onion chopped
3 gloves of garlic, crushed
1/4 c. chopped celery
1 cup red wine
1 sprig each of fresh thyme and oregano
2 tsps. salt
1 tbsp. sugar
juice and rind of 1 orange
1 kg. joint of top rump, topside or silverside of beef
3 tbsps. flour
2 tbsps. butter plus 1 tbsp. olive oil
4 medium carrots, cut into 4 pieces each
250 gms. chestnut mushrooms
2 cups of beef stock or 2 c. water plus 1 beef stock cube

Instructions:

Put the onions, garlic, celery, red wine, herbs, salt, sugar and orange zest and juice in a heavy oven proof casserole. Marinate the beef in this mixture for at least an hour. 



Pre-heat the oven to 325° F/170° C.

Take the beef off the marinade and coat lightly with flour. Shake off the excess

Sear on all sides in the mixture of butter and oil until browned all over. 



Transfer the beef to an ovenproof pot, and pour the marinade back in together with 2 the stock. Bring to a boil on the stove top then roast for 2-3 hours or until tender, adding the carrots and mushrooms after 45 minutes of cooking. 



Test for doneness by inserting a metal skewer in. It should go through easily. Do not overcook so that it doesn't fall apart when sliced.

Add a bit more water if too dry. There should be enough gravy to serve with the meat. Check the seasonings. 

Rest for 20 minutes before slicing if serving immediately. This may be cooked ahead, refrigerated and reheated, then sliced before serving.




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1 comment:

  1. This looks great! Winter months with wet gray weekends always seem to inspire a good pot roast. thanks for sharing.

    ReplyDelete

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