Beef and Ale Pot Roast - Wales, a recipe from the Worldwide Gourmet

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Beef and Ale Pot Roast Recipe

Recipe

Total time: more than 2 hours

Preparation time: 15 minutes
Cooking time: 2 hours
Preheat the oven to 150° C (300° F)

Difficulty: Easy

Chef's Note

Suitable alternative cuts include: silverside, topside and brisket.

For a bigger piece of beef, allows 30-40 minutes per 450 g.

Ingredients

Ingredients for 4 servings

- 1 kg (2 1/4 lb.) braising Beef (such as brisket), boned and rolled

- 3 tbsp. oil

- 2 medium onions, thinly sliced

- 4 cloves of garlic, crushed

- 300 g (10 oz.) carrots, peeled and cut into sticks

- 50 g (2 oz.) flour

- 2 tsp. dry mustard

- 1 bay leaf

- 440 ml (1 3/4 cups) dark ale

- 300 ml (1 1/4 cup) beef stock or water

- 1 tbsp. brown sugar

- 12 slices of country bread

- 60 g (2 oz.) Cheddar cheese

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. Add garlic, carrots, celery and bay leaves and season well. Add stock and the brown ale.
Cover and cook for 2 hours. Thicken with gravy granules if gravy is too runny. Serve with boiled or mashed potatoes and seasonal vegetables.

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