food for thought

by michelle

Spanish style roast beef + vegetables

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This simple method results in a moist, tender pot roast with a wonderfully tasty sauce.

Season the meat with salt and then coat it with a little flour. In a heavy casserole dish, heat some olive oil and brown the meat on all sides. Add 2 onions cut into wedges and cook them a little before adding 2 tablespoons of red wine vinegar. Cover the pot and turn down the heat, continuing to cook for 10-15 minutes. Add 3-4 cloves of finely diced garlic, 2 tablespoons of finely diced parsley, ¼ of a teaspoon of freshly ground black pepper and ¾ of a cup of beef stock. Continue to cook with the lid on for a further 2 hours, either on a low flame or in a medium oven. I served this with simple roasted potatoes and this mixture of roasted pumpkin, carrots, peppers, mushrooms and red onion with olive oil, garlic, smoky paprika and dry chilli flakes.

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Written by michelle picker

November 3, 2011 at 11:42 am

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