Sharing Your Food Recipes to thousands of followers
About
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
Info
Preparation time:
15 min
Cooking Time:
2 h 15 min
Ready In:
2 h 30 min
Level of Difficulty:
Easy
Servings:
4
Sponsor
About User
Chef Danny
Member since Sep 5, 2017
Location: London
Following
User not following anyone yet.
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

Pot-roast beef with French onion gravy

Posted in: Beef
Tue, Nov 7, 2017, 12:07, 1 Year ago
star star star star star
0 out of 5 with 0 ratings
comments: 0 - hits: 298

Directions

  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.

 Jane Hornby

Ingredients

1kg silverside or topside of beef, with no added fat (see tip, below) ) a few thyme sprigs2 tbsp olive oil8 young carrots , tops trimmed (but leave a little, if you like1 celery stick, finely chopped200ml white wine 600ml rich beef stock2 bay leaves 500g onion Onion 1 tsp butter 1 tsp light brown or light muscovado sugar 2 tsp plain flour

Comments

There are no comments for this recipe.
Only authorized users can leave comments. Please sign in first, or register a free account.
Share
Sponsor
You might also like
Skinny Beef Stroganoff
Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat.
Beef schnitzel
A pan-fried beef recipe
Skinny beef lasagne
This meal provides 354 kcal, 29g protein, 22g carbohydrate (of which 10.5g sugars),etc.
Roast beef with red wine & banana shallots
Succulent roast topside of beef, made especially irresistible with a mustard crust, piquant shallots and red wine enriched gravy
Beef, leek & swede Cumberland pie
With a golden swede, creamy potato and crunchy breadcrumb topping, this twist on a Cumberland pie is sure to become a warming winter staple
Beef bulgogi stir-fry
Quicker than a takeaway and so much better for you, this low-calorie stir-fry is easy to make and ready in just 20 minutes
Rich ragu
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka
Top