1 x 1.5 kg rolled beef roast.
3 tablespoons flour.
1 teaspoon dry mustard.
30 grams butter.
3 rashers bacon, rind removed and sliced.
3 carrots, finely chopped.
3 sticks celery, finely chopped.
2 cups beer.
1/4 cup tomato puree.
2 tablespoons horseradish
1/2 teaspoon black pepper.

Combine flour and mustard and rub well into surface areas of rolled roast.

Heat butter in a large saucepan and cook meat on all sides until well sealed.

Remove and stand.

Add bacon, carrots and celery to pan and cook, stirring, until bacon is crisp. Add remaining flour, stirring constantly until well browned.

Pour in beer and stir until sauce thickens. Add tomato puree and horseradish and simmer 2 minutes. Add rolled roast, cover and simmer gently for 1 1/4 - 1 1/2 hours, or until meat is tender.

Remove meat, slice and transfer to serving plate. Keep warm. Reduce sauce until thickened and pour over meat.

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