Lovely rich flavours come from pot-roasting with the advantage of delicious juices and the convenience of making the day before and just reheating (this is a necessity really).
1.5 - 2 kg silverside or brisket of beef
25g butter
Rapeseed or other cooking oil (not olive)
6 medium onions, peeled and sliced
4 carrots, peeled and cut in fine strips
1 clove garlic, crushed
2 tbs tomato puree
1 tbs flour
2 oranges, peeled and sliced
2 cloves
1 bay leaf
Salt & pepper
Heat the butter and oil in a heavy flameproof casserole with a lid. Brown the beef well on all sides, and then remove. Put the sliced onions, carrots and garlic in the pan and, over a fairly gentle heat, cook until the onions are beginning to soften. Add the tomato puree and the flour to the pan, stir well and cook for 2-3 minutes. Then pour on 300ml water whilst stirring and add the sliced oranges, cloves, bay leaf and seasoning.
Put the meat back in and cover with the lid, then cook in a moderate oven at 170C/ Gas 3 for around 3 hours. Remove from the oven, leave overnight, skim off any fat, and reheat at 1 hour at same temperature before you want to eat. Slice the beef and spoon over the delicious vegetables and juices. Serves 6.
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