Pot-roasted beef hump


Ingredients 13
Servings 8
Time

Ingredients

  • 2
    kg
    hump of beef, about
  • 3
    cloves garlic, slivered
  • 30
    ml
    oil
  • 2
    onions, chopped
  • 10
    ml
    salt
  • ground black pepper to taste
  • 5
    ml
    dried or 15 ml freshly chopped parsley, thyme and rosemary
  • 125
    ml
    red wine
  • 125
    ml
    meat stock
  • 410
    g
    whole tomatoes
  • 4
    celery stalks, sliced in thin strips
  • 4
    carrots, sliced
  • 15
    ml
    cake flour
 

Method

+/- 2 hrs
 
Make small incisions in the meat and stuff them with the garlic slivers. Secure meat with a piece of string to retain its shape while cooking. Brown the meat in heated oil in a large, heavy-based saucepan. Add the onion and sauté until the onion is translucent. Sprinkle with seasonings. Heat the red wine and meat stock together and pour over meat. Add the tomatoes. Cover, reduce heat and simmer for an hour and a half to two hours or until the meat is tender. Add the carrot and celery 15 minutes before the end of cooking time. Thicken the sauce with a paste of cake flour and water if necessary. Serve with potatoes and a salad. Serves 8.
 

Read more on: beef
 

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