POT-ROAST BEEF WITH FRENCH ONION GRAVY RECIPE
Silverside
and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking.
The stock and juices make a great sauce when combined with caramelised onions.
Prep
Time : 15 mins
Cook
Time : 2 hours 15 mins
Servings : 4
INGREDIENTS
·
1kg
silverside or topside of beef, with no added fat
·
2
tbsp olive oil
·
8
young carrots, tops trimmed (but leave a little, if you like)
·
1
celery stick, finely chopped
·
200ml
white wine
·
600ml
rich beef stock
·
2
bay leaves
·
500g
onion
·
a
few thyme sprigs
·
1
tsp butter
·
1
tsp light brown or light muscovado sugar
·
2
tsp plain flour
INGREDIENTS
1.
Heat
oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of
seasoning. Heat a large flameproof casserole dish and brown the meat all over
for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots
and celery for 10 mins until turning golden.
2.
Lift
the beef onto a plate, splash the wine into the hot casserole and boil for 2
mins. Pour in the stock, return the beef, then tuck in the carrots, celery and
bay leaves, trying not to submerge the carrots too much. Cover and cook in the
oven for 2 hrs. (I like to turn the beef halfway through cooking.)
3.
Meanwhile,
thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme
and some seasoning. Cover and cook gently for 20 mins until the onions are
softened but not coloured. Remove the lid, turn up the heat, add the butter and
sugar, then let the onions caramelise to a dark golden brown, stirring often.
Remove the thyme sprigs, then set aside.
4. When
the beef is ready, it will be tender and easy to pull apart at the edges.
Remove it from the casserole and snip off the strings. Reheat the onion pan,
stir in the flour and cook for 1 min. Whisk the floury onions into the beefy
juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add
the beef and carrots back to the casserole, or slice the beef and bring to the
table on a platter, with the carrots to the side and the gravy spooned over.
Recipe
from bbcgoodfood.com
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