Yorksman
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- Type of diabetes
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Another example of a relatively cheap beef which, when cooked very slowly can make two very different meals. The secret here is to buy some brisket which is lean. You have to search out the lean ones, many are too fatty.
The pot roast starts by finely dicing some celery, carrot and onion and frying until soft in a little oil in the bottom of a large saucepan. Add the beef joint, cover with either chicken or vegetable stock, two or three pints usually, add some crushed garlic, herbs of your choice and some mustard powder, bring to the boil and simmer for 1 hour. Then add some more coarsely chopped swede, carrot and leek, season lightly and leave to simmer for another 2 1/2 hours. Shortly before the finish, add a couple of drained cans of butter beans. These are already cooked so you just want to warm them through, but do drain them to avoid excessive salt. Serve the veg and meat with three of four new potatoes and some of the stewing gravy. The meat should be fat and gristle free and fall apart but still have a bit of chew left.
The left over meat and veg and stew gravy can be used next day for a beef biryani.
Boil some brown rice in a beef stock for 25/35 mins, drain and set aside. Take the stew gravy and half of the chunky vegetables and blitz in a food processor to get a thick vegetable paste. Add cumin, corriander, cinnamon and chilli powders to taste, bring to the boil and simmer gently. Don't forget, this is all cooked already.
In a large frying pan, soften some chopped onion in a little spray oil, add the rest of the beef which should be chopped into big chunks. Frying hot, you will crisp the outside. Add the rice and fry adding some finely chopped spring onion towards the end. Add the remainder of yesterdays chunky veg with some frozen peas into the simmering curried vegetable paste to warm though. Plate up the rice, beef and onion and ladle over some of the vegetable curry.
Natural yoghurt mixed with a little mint sauce makes a good raita which can be added to roughly chopped tomato and cucumber to make a suitable side dish if desired.
The pot roast starts by finely dicing some celery, carrot and onion and frying until soft in a little oil in the bottom of a large saucepan. Add the beef joint, cover with either chicken or vegetable stock, two or three pints usually, add some crushed garlic, herbs of your choice and some mustard powder, bring to the boil and simmer for 1 hour. Then add some more coarsely chopped swede, carrot and leek, season lightly and leave to simmer for another 2 1/2 hours. Shortly before the finish, add a couple of drained cans of butter beans. These are already cooked so you just want to warm them through, but do drain them to avoid excessive salt. Serve the veg and meat with three of four new potatoes and some of the stewing gravy. The meat should be fat and gristle free and fall apart but still have a bit of chew left.
The left over meat and veg and stew gravy can be used next day for a beef biryani.
Boil some brown rice in a beef stock for 25/35 mins, drain and set aside. Take the stew gravy and half of the chunky vegetables and blitz in a food processor to get a thick vegetable paste. Add cumin, corriander, cinnamon and chilli powders to taste, bring to the boil and simmer gently. Don't forget, this is all cooked already.
In a large frying pan, soften some chopped onion in a little spray oil, add the rest of the beef which should be chopped into big chunks. Frying hot, you will crisp the outside. Add the rice and fry adding some finely chopped spring onion towards the end. Add the remainder of yesterdays chunky veg with some frozen peas into the simmering curried vegetable paste to warm though. Plate up the rice, beef and onion and ladle over some of the vegetable curry.
Natural yoghurt mixed with a little mint sauce makes a good raita which can be added to roughly chopped tomato and cucumber to make a suitable side dish if desired.
