- 1kg (2½ lb) Rolled brisket.
- 3 Large onions.
- 4 Carrots.
- 1 Swede beef dripping or lard.
- 113g (¼ lb) Mushrooms.
- 300ml (½ pts) beef stock.
- Dash of Worcestershire sauce.
- A bayleaf.
- 1 Table spoon flour.
- 1 Table spoon butter.
- Salt and fresh ground pepper.
This takes a long time to cook, so the preparation must be done at least 4 hours before the meal is to be served. Preheat the oven to a low heat 135ºC | 275ºF. First, prepare the vegetables. Peel and slice the onions, peel and chop the carrots and peel and cut the swede into squares, wash and slice the mushrooms. Put the casserole over a burner, add the dripping or lard and melt.
When the fat has melted, add the meat and fry quickly, browning all over.
Enjoy your Pot roast beef.
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- 1kg (2 lb) Chuck steak cut into 2 inch squares.
- 500g (½ lb) Smoked bacon cut into small pieces.
- 340g (¾ lb) Shallots.
- 1 Large onion, sliced.
- 2 Large carrots, peeled and sliced.
- 2 Cloves garlic, chopped.
- ½ Teaspoon thyme.
- 1 Bay leaf.
- 1 Tablespoon plain flour.
- A bottle of red burgundy wine.
- 113g (¼ lb) Mushrooms.
- 4 Tablespoons olive oil.
- Salt and freshly ground pepper.
First, cut the meat into medium sized cubes and set aside. Slice the large onion and chop the garlic. Add the oil to the casserole dish and heat over a medium heat on a burner. Add the onions and fry for a few minutes. Now, add the meat and fry until brown all over. Add the flour and mix. Gradually pour in the wine, stirring all the time.
Do not stop stirring until the wine is all in and there are no lumps. Add the garlic, herbs and season with salt and pepper. Cover the casserole with the lid and place in the oven. Cook for two hours. When the two hours is up, add a little oil to a small frying pan and fry the bacon until it is going crispy.
Add the shallots and carrots to the pan with the bacon and cook until brown. Slice the mushrooms and add the mushrooms, bacon, carrots and shallots to the casserole. Cook for another hour with the lid on.
Serving options: Serve with sautéed new potatoes, noodles or plain rice. I like to spice up the rice a little by frying some onion in butter in a sauce pan, then fry therice in the pan and add the water last. Another option is to serve this with home made garlic croutons and a green salad.
This is a better option in the summer.
Enjoy your Beef Burgundy.
- 237ml (8 oz) Plain flour.
- 148ml (5 oz) Pargarine (Palm Cooking Oil).
- Cold water.
For the stuffing:
- 1kg (2 lb) Beef fillet
- 113g (¼ lb) Foie gras pate (liver of a duck or goose).
- 454g (1 lb) Cep (penny bun) mushrooms.
- 1 Medium onion.
- 57g (2 oz) Butter Splash of brandy.
- 1 Egg.
- Salt and pepper.
First, make the pastry and place in a plastic bag in the fridge until needed. Pre heat the oven to 190ºC | 375ºF. Take the fillet and trim any excess fat or gristle off. Keep the pieces, we will use them in the gravy. Put the skillet over a medium heat and add a little butter. While the skillet is heating, rub the fillet with a little brandy, then butter then sprinkle with salt and pepper.
Now place the meat in the skillet and fry the outside quickly until brown. Now, put the skillet in the oven and cook the meat for 35 minutes. While the meat is cooking, chop the onion and mushrooms. Finely, Very finely.
Put a knob of butter in a saucepan and add the onion. Fry for about 8 minutes until it is going soft.
Add the mushrooms and cook on a low heat for about 20 minutes. We do not want any moisture left, so if there is any after 15 minutes, pour into a bowl and keep for the gravy. Put the mushrooms and onion in another bowl and mix with the pate. Put aside.
When the meat is finished cooking, remove from the oven and place on a baking rack to cool. When the meat is cool, take the pastry out of the fridge and lay out on a chopping board sprinkled with flour. In the middle of the pastry, spread out half the mushroom mix. Place the fillet on top.
Spread the rest of the mix over the beef. Now fold the pastry over and seal the edges with a little beaten egg. Brush the pastry with the rest of the egg and place on a baking tray. Put back in the oven and cook for another 40 minutes. Beef Wellington should be served rare, but the ends will be more well done, so there should be something for everyone.
If you prefer well-done beef, the extra cooking should be done the first time in the oven. Beef Wellington is served with roast potatoes, green beans, carrots and sprouts, a red wine gravy and a heavy red wine.
When the Wellington is ready, cut in thick slices at the table.
For The Crust:
- 2 Tablespoons chopped fresh parsley.
- 1 Tablespoon chopped fresh chives.
- 1 Tablespoon chopped fresh or 1 teaspoon dried tarragon.
- 1 Tablespoon black peppercorns, roughly crushed.
Trim any fat from the beef. Mix together the oil and mustard, then spread over the beef with a knife. For the crust, combine the herbs and peppercorns on a plate. Roll the beef in the mixture. Tie the beef with lengths of kitchen string. Transfer to a roasting pan. Let stand for 40 minutes or up to 2 hours, or until the meat is at room temperature. Preheat oven to 230ºC | 446ºF.
For a rare-done fillet, roast for 20 minutes, or until brown and crusty on the outside and pink and juicy on the inside. For well-done beef, roast for 20 to 30 minutes, or until the meat is pale brown on the inside. Cover the beef with foil. Let stand for 5 minutes, then carve into slices with a sharp knife.
Variation: Boned loin of pork works equally well. Roast for 30 minutes, or until cooked.
Enjoy your Roast Beef.
- 6 Portions Scotch Fillet.
- ± 1 Cup flour.
- 1 Tablespoon Maizena.
- 1 Tablespoon Bisto.
- 2 Tablespoons Worcester Sauce.
- 2 Tablespoons Tomato Sauce.
- Salt and Pepper.
- 2 Cups water.
Beat the fillet with a meat-bat whilst lavishly sprinkling the flour over the meat. Try to beat the flour into the fillet portions without tearing the meat. Brown the portions in oil with onion if you like too,only brown the meat, don’t cook it. Pack the meat in an ovendish and keep warm while you prepare the sauce.
Boil all the ingredients together and pour over the meat. Cover the ovendish with a lid or tinfoil.
Bake in the oven for approximately 2½ hours. Then reduce the heat so that it simmers slowly.