Pot Roast Beef - Prepare Ahead
A community recipe by CommunityNot tested or verified by Nigella.com
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Heat some oil in a large pot and brown meat all over. Remove meat from pot and set aside. Add onions; add a pinch of salt to prevent them burning and a spoon of sugar to help them caramelise. Frying the onions should take 5 -10 minutes to achieve a lovely golden colour. Add garlic and sauté for two minutes. Pour wine into a large jug and add tomato, herbs, sugar and salt and pepper and mix. Place celery and carrot chunks in pot and place meat on top. Pour over wine. Simmer over a low heat for 3 hours. Every half and hour come and turn the meat around. Remove meat from pot and set aside to rest for half an hour. Meanwhile pour all the juices from the pot into a large jug or bowl through a sieve, so that you are left with a clear sauce with not bits in. Discard the chunky bits. Place the clear liquid back into the pot and reduce (boil at a high heat until halved in quantity). Slice the meat and place in a casserole dish, pour the reduced sauce over, cover and place in fridge for up to 2 days. Reheat in the oven, covered for +- 45 minutes.
Heat some oil in a large pot and brown meat all over. Remove meat from pot and set aside. Add onions; add a pinch of salt to prevent them burning and a spoon of sugar to help them caramelise. Frying the onions should take 5 -10 minutes to achieve a lovely golden colour. Add garlic and sauté for two minutes. Pour wine into a large jug and add tomato, herbs, sugar and salt and pepper and mix. Place celery and carrot chunks in pot and place meat on top. Pour over wine. Simmer over a low heat for 3 hours. Every half and hour come and turn the meat around. Remove meat from pot and set aside to rest for half an hour. Meanwhile pour all the juices from the pot into a large jug or bowl through a sieve, so that you are left with a clear sauce with not bits in. Discard the chunky bits. Place the clear liquid back into the pot and reduce (boil at a high heat until halved in quantity). Slice the meat and place in a casserole dish, pour the reduced sauce over, cover and place in fridge for up to 2 days. Reheat in the oven, covered for +- 45 minutes.
Introduction
This is a lovely 'Italian style" pot roast that I do quite often because I like to prepare it ahead and just re heat on the day - I mean life must be simple, and it does taste better the next day anyway
This is a lovely 'Italian style" pot roast that I do quite often because I like to prepare it ahead and just re heat on the day - I mean life must be simple, and it does taste better the next day anyway
Ingredients
Serves: 6 - 8
Metric
Cups
- 3½ kilograms beef (for pot roasting - topside for most of us or sirloin for those who have great vats of money)
- 750 millilitres red wine
- 5 cloves garlic (sliced)
- 4 onions (sliced)
- 3 carrots (chopped in big chunks)
- 3 sticks celery (chopped in big chunks)
- 2 tins tomato paste
- 2 sprigs fresh rosemary (chopped)
- 2 sprigs thyme (chopped)
- 1 bay leaf
- 20 millilitres sugar
- salt
- pepper
- 7¾ pounds beef (for pot roasting - topside for most of us or sirloin for those who have great vats of money)
- 26 fluid ounces red wine
- 5 cloves garlic (sliced)
- 4 onions (sliced)
- 3 carrots (chopped in big chunks)
- 3 sticks celery (chopped in big chunks)
- 2 tins tomato paste
- 2 sprigs fresh rosemary (chopped)
- 2 sprigs thyme (chopped)
- 1 bay leaf
- 1 fluid ounce sugar
- salt
- pepper
Method
Pot Roast Beef - Prepare Ahead is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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