A perfectly decadent Mother's Day dish bu Karen Coakley.
Ingredients
- 1 piece of beef for pot roasting like round roast or shin.
- 2 carrots, peeled and sliced
- 2 sticks of celery, chopped into big enough chunks
- 8 shallots, peeled but left whole
- 1/2 bottle of red wine
- 500 ml beef stock
- Juice of 1 satsuma
- 2 big sprigs of rosemary and the same with thyme
- Salt
- Pepper
- Optional 1 tbsp of a flavoured balsamic vinegar or horseradish sauce.
Method
- Preheat the oven to around 170. Heat a large ovenproof cast iron dish until it is very hot then add a good drop of oil.
- Place the beef in the pan and allow it to sear very well on one side before turning it over (you want a nice good brown char). Season with salt and pepper then add in the veg and cook on a high heat taking care to toss them around as best you can.
- Keeping the heat high pour in the red wine, you want it to sizzle and bubble and then pour in the beef stock.
- Add the herbs, the orange juice, vinegar if using and season well. Bring to the boil then place in the oven for roughly two hours.
- Take the dish out of the oven and remove the beef to a plate, cover with tin foil and allow to rest.
- Pour the gravy from the cast iron pan into a saucepan by straining it through a sieve. Then get a spoon and squish as much of the veg as you can through the sieve (the onions will go to mush making them easy to push through but you won't get them all through, you should be left with a mushy pulp in the sieve).
- Thicken the gravy with corn flour, I used 2 tsp and simmer it.
- While it's simmering, slice your beef and place on warmed plates with your favourite roasties and veg.
- Spoon ladles full of the gravy over the beef. Serve with horseradish and enjoy!
