A traditional combination of meat, vege-tables and herbs gives a special flavour to Pot Roast with Vegetables. Serve with mashed potatoes and a red Burgundy wine.
4 lb. top rump of beef
1 teaspoon salt
1 teaspoon black pepper
2 fl. oz. vegetable oil
4 oz. lean raw ham, diced
½ lb. baby carrots, scraped and sliced
8 celery stalks, trimmed and chopped
4 medium-sized onions, thinly sliced and pushed out into rings
1 ½ pints beef stock bouquet garni, consisting of
4 parsley sprigs, 1 thyme spray and
1 bay leaf tied together
1 tablespoon beurre manie
4 parsley sprigs
Rub the meat all over with the salt and pepper and set aside.
In a large flameproof casserole, heat the vegetable oil over moderate heat. When the oil is hot, add the beef to the casserole and, turning frequently, cook for 10 to 12 minutes or until it is evenly browned on all sides. Put the ham, half the carrots, half the celery and half the onions around the meat and cook, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown.
Pour the stock over the beef and add the bouquet garni. Bring the liquid to the boil. Cover the casserole, reduce the heat to low and cook for 21 to 3 hours or until the meat is very tender when pierced with the point of a sharp knife.
Preheat the oven to warm 325 CF (Gas Mark 3, 170C).
Remove the casserole from the heat. Using two large forks, remove the meat from the casserole and place it on an ovenproof plate. Cover with aluminium foil and put in the oven to keep hot.
Pour the contents of the casserole through a fine wire strainer held over a medium-sized saucepan. Discard the contents of the strainer.
With a metal spoon, skim off and dis-card any fat from the liquid in the pan. Add the remaining vegetables to the pan.
A colourful and appetizing dish, Pot Roast with Peppers and Garlic has a thick, beefy sauce.
Bring the liquid to the boil over high heat and boil, stirring frequently, for 15 to 20 minutes or until it has reduced by about one-third and the vegetables are tender.
Reduce the heat to low and stir in the beurrc manie, a little at a time, until the sauce is thick and smooth. Remove the pan from the heat and keep the sauce warm.
Remove the meat from the oven and remove and discard the foil. Place the meat on a carving board. Carve it into thick slices. Transfer the meat slices to a warmed serving dish and pour over half the sauce. Arrange the vegetables around the meat and garnish with the parsley sprigs. Pour the remaining sauce into a warmed sauceboat. Serve immediately. coarsely chopped
1 teaspoon salt
5 teaspoon white pepper teaspoon paprika
1 ½ pints chicken stock
8 fl. oz. single cream
2½ oz. cooked long-grain rice
4 tablespoons sour cream
Place the spring onions , carrots, celery, garlic, bay leaf and water in a large, heavy-based saucepan. Place the pan over moderate heat and bring the water to the boil, stirring constantly. Cover the saucepan, reduce the heat to low and simmer for 15 to 20 minutes or until the vegetables are tender.
Remove the pan from the heat and add the broccoli, salt, pepper, paprika and chicken stock. Stir well and return the pan to the heat. Cook the soup, stirring constantly, for 10 minutes.
Remove the pan from the heat. Pour the soup through a fine wire strainer held over a large mixing bowl. With the back of a wooden spoon, rub the vegetables through the strainer. Discard any pulp remaining in the strainer.
Alternatively, remove and discard the Potage.