An adaptation of a famous Swedish dish, Slottsstek (szlott-stek) needs very little preparation and is ideal to serve as a dinner party dish. Serve with boiled new potatoes and braised carrots.


1 x

4 lb. top rump of beef

1 teaspoon salt

2 teaspoon black pepper

2 tablespoons prepared French mustard

2 garlic cloves, crushed

1 oz. butter

2 tablespoons vegetable oil

6 onions, quartered

8 carrots, scraped and cut into

1-inch lengths

2 tablespoons golden syrup

2 tablespoons malt vinegar

4 fl. oz. port

2 pints beef stock

2 bay leaves grated rind of 1 orange 1 oz. beurre manie 6 fl. oz. double cream

Using your fingertips, rub the meat all over with the salt, pepper, mustard and garlic.

In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the beef and, turning frequently, cook for 10 to 12 minutes or until it is lightly browned all over. Using two large forks, transfer the meat to a plate and keep warm.

Add the onions and carrots to the casserole and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the golden syrup, vinegar, half the port and 1 ½ pints of the beef stock. Add the bay leaves. Increase the heat to high and bring the liquid to the boil. Return the meat to the casserole, cover and reduce the heat to low. Cook for 2½ to 3 hours or until the meat is very tender when pierced with the point of a sharp knife.

Preheat the oven to cool 300°F (Gas Mark 2, 150°C).

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 it in the oven to keep hot.

Pour the casserole liquid through a fine strainer into a medium-sized saucepan. Using a metal spoon, skim off and discard any fat from the surface of the liquid. Stir in the remaining port, the remaining stock and the grated orange rind. Place the pan over high heat and bring the liquid to the boil. Reduce the heat to low and stir in the beurre manie, a litde at a time, and cook for 3 to 5 minutes or until the sauce is thick and smooth. Stir in the cream and cook for a further 3 minutes. Remove the pan from the heat and keep 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 and place the slices on a warmed serving dish. Pour over half the sauce and pour the remainder into a warmed sauceboat. Serve immediately.

A simply prepared pot roast, Slotts-stek is delicious served with a rich sauce, braised carrots and boiled potatoes.