Home Let's Eat All Things Food Raise a toast to good ol’ pot roast

Raise a toast to good ol’ pot roast

Gather round the table and tuck into a tasty tummy-warmer to chase off winter’s chill

From ouma Annatjie’s kitchen – marinated beef pot roast perfectly paired with Muratie Martin Melck Cabernet Sauvignon

Marinated beef pot roast

You’ll need:

1kg of bolo, aitchbone or topside;

- Advertisement -

110g bacon cut into 5mm pieces;

2 tsps salt;

1 Tblsp canola oil;

2 onions, cut into slices;

2 carrots, grated;

1 Tblsp cake flour

Marinade:

150ml beer of your choice;

50ml canola oil;

1 Tblsp honey;

4 whole peppercorns;

2 whole cloves;

1 bay leaf

Method:

Use a larding needle to lard the beef with the bacon.

Mix the marinade – beer, honey, pepper, cloves and bay leaves – in a big glass casserole. Place the beef in the casserole and marinate for 12 – 24 hours, turning regularly.

Remove beef from the marinade but keep marinade aside. Dry meat with paper towels. Season with salt by rubbing into the meat.

Heat the oil in a heavy duty saucepan and brown meat thoroughly on all sides. Add the onions and grated carrots to the pot.

Heat the marinade and add to the meat. Bring to boiling point, then lower the temperature and simmer until the meat is soft – approximately  1 1/2 – 2 hours.

Turn the meat once or twice during this time. Remove meat from the pot, fish out bay leaves, peppercorns and cloves from the remaining sauce and reduce by half.

Mix the flour with a little water until smooth and add to the sauce.

Gently simmer for a few minutes, then place meat back into the sauce until warm.

Serve with roast potatoes and vegetables.

Enjoy with a bottle of Martin Melck Cabernet Sauvignon

- Advertisement -
Previous articleWorld of fragrances
Next articleFive ingredient dinners

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Must Read

A blooming marvellous Namakwa retreat

Intimate, hidden, isolated retreats are those worth exploring right now. With now-you-can-travel-now-you-can’t regulations, self-catering options for families wanting to get away for a while...

Tapas for real foodies

Tapas with Liam Tomlin is the most heavenly book imaginable. It’s a book to drool over, to sit for hours earmarking recipes and planning...

Compli-mince to the chef

Give mince a makeover with this magnificent recipe from rising culinary star, chef Ruth Marovatsanga. We’ve also got a few nifty mince tips up...

Fearless females in the conservation battle

The world has been graced with many fearless female stalwarts who have led in the way of wildlife conservation. Every day, these heroes put it...

Top of our wish list … to travel with the family

Trying to keep up with can we buy wine, can we walk in the park, can we travel, is exhausting. But we’ve found one...