food for thought

by michelle

Spanish style roast beef + vegetables

leave a comment »

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.


Written by michelle picker

November 3, 2011 at 11:42 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: