Marinated pot roast with sultana sauce

Recipe from: 7/6/2006 12:00:00 AM
pot roast

Ingredients 21
Servings 6
Time

Ingredients

  • MEAT:
  • 1.50
    kg
    Beef, topside or silverside
  • 275
    ml
    red or white wine vinegar
  • 450
    ml
    water
  • 40
    ml
    brown sugar
  • 1
    onion, roughly chopped
  • 1
    carrot, roughly chopped
  • 2
    celery stalks, sliced
  • 1
    bay leaf
  • 3
    black peppercorns
  • 3
    allspice berries
  • 6
    juniper berries
  • 1
    whole clove
  • 60
    g
    lard cut into long strips
  • salt and freshly ground black pepper
  • 60
    g
    butter
  • SAUCE:
  • 30
    ml
    sultanas
  • 3
    ginger biscuits, crushed
  • 150
    ml
    cream
  • 20
    ml
    apple jelly
 

Method

 
MEAT: Put the meat in a deep plastic or glass container. Bring the vinegar, water, sugar, onion, carrot, celery, bay leaf, peppercorns, allspice and juniper berries and clove to the boil in a saucepan. Pour the hot mixture over the meat, cover and leave in the fridge for 2 days, turning the meat occasionally.

Remove the meat, reserving the marinade. Roll the strips of lard in a mixture of salt and pepper and lard the meat (make incisions in the meat and insert a strip of lard in each). Season the meat with salt and pepper.

Heat the butter in a large heavy-based saucepan and brown the meat. Measure the marinade and dilute with an equal quantity of water. Add the liquid to the meat in the saucepan and bring to the boil. Cover, reduce the heat and simmer slowly for 2 hours or until the meat is meltingly tender. Remove the meat from the saucepan and keep warm while preparing the sauce.

SAUCE: Strain the cooking liquid, reserving 300 to 350 ml. Add the sultanas, ginger biscuits, cream, apple jelly and salt to add taste to the liquid and simmer for 10 minutes.

Carve the meat into thick slices, spoon the sauce on top and serve.

 

Read more on: beef
 

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