From Ouma Annatjie’s Kitchen – Marinated Beef Pot roast

14 April 2020

 

Marinated Beef Pot roast

1kg of Bolo, Aitchbone or topside

110g Bacon cut in 5mm pieces

Marinade

150ml beer of your choice

50ml Canola Oil

1 Tablespoon (15ml) honey

4 whole peppercorns

2 whole cloves

1 Bay leaf

Pot Roast

2 Teaspoons (10ml) Salt

1 Tablespoon (15ml) Canola Oil

2 Onions, cut into slices

2 carrots, grated

1 Tablespoon (15ml) Cake Flour

Method:

  1. Use your larding needle to lard your beef.
  2. Mix the beer, 50ml oil, honey, pepper, cloves and bay leaves together in a big glass casserole. Place the Beef in the Casserole and marinade it for 12 – 24 hours whilst turning regularly.
  3. Remove the Beef from the marinade, but keep the marinade aside. Dry the meat with papertowel. Season with salt by rubbing it into the meat
  4. Heat the oil in a heavy duty sauce-pan en brown the meat thoroughly on all sides. Add the onions and grated carrots to the pot.
  5. Heat the marinade and add to the meat
  6. Heat to boiling point and then lower the temperature and simmer until  the meat is soft. Approximately 1.5 – 2 hours. Turn the meat once or twice during this process
  7. Remove the meat from the pot and reduce the remaining sauce by half. Mix the flour with some water until smooth and add to the sauce. Gently simmer  for a few minutes
  8. Place the meat back into the sauce until it is warm
  9. Serve your Pot Roast with Roast Potatoes and Vegetables

 

Perfectly paired with our Ansela van de Caab