HOW TO COOK Gourmet RECIPES

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Monday, August 18, 2008

Beef and Ale Pot Roast


Another great beef recipe. Suitable alternative cuts include: silverside, topside and brisket.For a bigger piece of beef, allows 30-40 minutes per 450 g.

Ingredients

- 1 kg (2 1/4 lb.) braising Beef (such as brisket), boned and rolled
- 3 tbsp. oil
- 2 medium onions, thinly sliced
- 4 cloves of garlic, crushed
- 300 g (10 oz.) carrots, peeled and cut into sticks
- 50 g (2 oz.) flour
- 2 tsp. dry mustard
- 1 bay leaf
- 440 ml (1 3/4 cups) dark ale
- 300 ml (1 1/4 cup) beef stock or water
- 1 tbsp. brown sugar
- 12 slices of country bread
- 60 g (2 oz.) Cheddar cheese

Method
  1. Heat the oil in a large saucepan, add the joint and brown all sides.
  2. Place in a deep 3.4 litre (6pt) ovenproof casserole. Add garlic, carrots, celery and bay leaves and season well. Add stock and the brown ale.
  3. Cover and cook for 2 hours. Thicken with gravy granules if gravy is too runny. Serve with boiled or mashed potatoes and seasonal vegetables.
  4. This amazing beef ale pot roast is ready to serve....hmmm extraordinary taste !

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