Sunday, June 2, 2013

Comfort food - Beef pot roast

Although there is not much call for comfort food in sunny North Queensland some comfort food principles can be applied to give you back part of your weekend.

I grabbed my CT saute pan and browned a piece of blade roast in it

While it is browning coarsely chop 2 brown onions and when you turn it throw them in the hot pan too

Then add:
1 sliced carrot
250g mushrooms (halved or quartered depending on size)
1 red capsicum roughly diced
1 green capsicum roughly diced
3 cloves chopped garlic 

In a separate jug or bowl mix:
1 can diced tomatoes
1/2 cup red wine
1/2 cup water
2 tablespoons oyster sauce
2 tablespoons worcestershire sauce
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon salt
Pour over roast and bring to the boil. 

Put lid on with vents closed, turn heat right down and simmer for 2 hours Top up with water if necessary - my beef sprung up and lifted the lid so I have just switched it for the tagine cover to stop evaporation.

About 20 minutes before you want to serve add 3-4 tablespoons of red lentils to thicken the sauce. I put 3/4 cup frozen peas in then too - to save cooking veg separately.
Remove beef and carve

Serve with a green vegetable and mashed potatoes. My potatoes were done in the Thermomix with a teeny piece of pumpkin

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