4 - 10 July 2002 Issue No. 593 Living	Current issue Previous issue Site map
Published in Cairo by AL-AHRAM established in 1875		Recommend this page

Beef Pot Roast

By Moushira Abdel-Malek

---

Ingredients:

2 or 2 1/2 kg piece corner cut topside
12 baby onions (trimmed)
500 gms baby carrots (peeled and trimmed)
500 gms potatoes (peeled and cut in 4 lengthwise)
1/3 cup plain flour
2 cups beef stock + 1 bouillon (dissolved)
1/4 cup Worcestershire sauce
1 tbsp. Dijon mustard
1 tbsp. sugar
1 cup tomato paste
1tsp. each coarsely ground black pepper + thyme + allspice
90 gms butter

Method:

Heat butter in a large pan and brown beef well on all sides. Remove and add onions to sautée until lightly browned. Remove and add flour. Stir for one minute then add stock, bouillon, Worcestershire sauce and paste. Stir constantly until mixture boils and thickens. In a small saucepan, caramelise sugar and add to mixture. Add seasoning and mustard. Reduce heat to low and return meat to pan. Cover and cook for 2 hours, stirring and turning beef occasionally. Add onions and vegetables. Cook for a further 45 minutes. Serve with a salad.

Send a letter to the Editor Recommend this page

Egypt | Region | International | Interview | Economy | Opinion | Letters Culture | Special | Features | Living | Heritage | Travel | Sports | Profile | People | Time Out | Chronicles | Cartoons | Crossword

ARCHIVES Letter from the Editor Editorial Board Subscription Advertise!

WEEKLY ONLINE: www.ahram.org.eg/weekly Updated every Saturday at 11.00 GMT, 2pm local time weeklyweb@ahram.org.eg

Al-Ahram Organisation