Recipe: Beef Pot Roast

written by Yoga David 6th November 2013




A freshly chopped onion
3 Bruised garlic cloves
2 Bay leaves
Red wine 750ml
Port 300ml
1kg Beef brisket
Olive oil 70ml
1kg of chopped neck bones beef
Veal stock 500ml
Pepper and salt to taste


50ml olive oil
2 large carrots, peeled, cut into large pieces
200g smoked kaiserfleisch or belly bacon, cut into thick pieces
1 large celeriac, peeled, cut into wedges
3 thyme sprigs, leaves picked
2 bay leaves
2 garlic cloves, thinly sliced
Parsley leaves, to garnish
Salt and pepper, to taste


Put onion, bay leaves, red wine, garlic, and port in a large saucepan, then boil over high heat, remove from heat then set aside to cool. After cooling, put the beef in large bowl, pour in marinade to cover. Refrigerate overnight to marinate.

Preheat oven to 250C.

Heat 1 Tsp olive oil in a frying pan over medium-high heat. Cook the bones for 10 minutes max until it is caramelized, turn occasionally. Then Season with salt.

Drain the beef from marinade, pat dry well with paper towel, reserving vegetables and liquor.

Heat the remaining 50ml oil in a large saucepan over high heat. Flame the beef on all sides until caramelized. Add reserved vegetables from the marinade, and then remove brisket. Set aside.

Add bones to dish, then the marinade. Boil and reduce it by half. Return the brisket to pan with stock, and then boil.

Lid it, and then place in oven. Reduce temperature to 160C. Cook for 1.5-2 hours, depending on the beef thickness, until tender. Season carefully as flavour will develop throughout the cooking process.

For the vegetables, heat oil in a frying pan over medium-high heat. Add kaiserfleisch,carrots, and celeriac and lightly season with salt and pepper.

Reduce heat to medium, and cook for 6-8 minutes until caramelized and golden, stirring often. Add bay leaves and thyme, cook for 5 mins.

Reduce heat to low, add butter and garlic butter. Cook for a further 15 minutes or until vegetables are tender.

Remove pan from oven. Remove the brisket carefully and bones from the pan. Strain sauce through a fine sieve lined with a muslin into a clean pan, gently warm through.


Carve the beef lengthwise, across the grain into thick slices and arrange in a serving platter with vegetables. Garnish with parsley leaves and serve for four people.


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1 comment

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