Beef and Ale Pot RoastAn easy-to-make hearty meal that's sure to warm you up in the colder winter weather!
Winter is well and truly here! And with the colder, wetter weather comes traditional, homely meals just like this one.
Quick and easy (the best way in our opinion!), this is sure to keep you and your guests feeling warm, cosy and satisfied.
Plus it makes the most of the delicious Scotch Beef that Crump Butchers have available.
Beef & Ale Pot Roast
Serves: 6
Temperature: Gas mark 3, 170C, 325F
Cooking time: Approx. 2 1/2 hours
1.25kg (2 1/2 lb) lean brisket of Scotch Beef, boned and rolled
15ml (1tbsp) oil
2 red onions, quartered
6 - 8 baby carrots, peeled
4 sticks celery, cut into chunks
2 bay leaves
Black pepper
450ml (3/4 pt) beef stock
150ml (1/4 pt) dark ale
15-30ml (1 - 2tbsp) gravy granules
METHOD
Heat the oil in a large saucepan, add the joint and brown all sides.
Place in a deep 3.4 litre (6pt) ovenproof casserole dish. Arrange the onions, carrots, celery and bay leaves around the joint and season well.
Add the stock and brown ale. Cover with a tight fitting lid and cook for 2 hours. Thicken with gravy granules if desired.
EAT
Serve joint cut into thick slices with braised vegetables and new potatoes.
Where to get your beef:
Established in Royal Wootton Bassett, near Swindon, for over 25 years, Crump Butchers offer only the very best of British meat including specially selected Scotch Beef matured for a minimum of 3 weeks, Scotch and Welsh Lamb and local Gloucester Pork. |
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