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Simple Beef Pot Roast
1.6kg (31/2lb) piece of topside beef or brisket beef.
Salt and pepper
25g (1oz) lard
2-3 cloves
1 skinned onion - left whole
300ml (1/2pint) water
300ml (1/2pint) beef stock
Method...
Season the meat well with salt and pepper. Melt the lard in a flameproof
casserole and fry the meat until browned all over and sealed.
Stick the cloves into the peeled onion add it to the meat with the water.
Bring to the boil, cover and simmer gently for about 3 hours turning
occasionally.
Alternatively, place the covered dish in a low over 150*c (300*f) gas mark 2
When cooked, discard the clove studded onion and skim the fat from the top of
the cooking juices.
Add the beef stock to the pot and bring back to the boil, stirring to loosen
any sediment on the bottom of the pan.
Serve with seasonal vegetables or chunks of bread on butter.
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