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Pot roast beef with apricots

Recipe from: 8/27/1992 12:00:00 AM
Ingredients 16
Servings 10


  • 2
    silverside, fat removed
  • 2
    cloves garlic, cut into slivers
  • 15
  • 1
    onion, finely chopped
  • 200
    dry white wine
  • 100
    beef stock
  • 15
    lemon juice
  • salt
  • freshly ground white pepper
  • 4
    leeks, sliced
  • 125
    dried apricots
  • small piece celery stick
  • sprig parsley
  • sprig thyme
  • 1
    bay leaf


Make small incisions in the meat using a sharp knife and insert the garlic slivers. Heat the oil in a large heavy-based pot. Place the meat in the pot and brown the surface. Add the onion and sauté until translucent. Heat the wine, beef stock and lemon juice and add to the meat. Season the meat to taste with salt and pepper. Tie all the ingredients for the bouquet garni together and add to the meat. Cover the pot, reduce the heat and simmer for about 1 1/2 2 hours until nearly tender. Add the leeks and dried apricots (or use 8 fresh apricots) and simmer for 30 minutes. Place the meat on a serving platter, pour over a little of the meat juices and keep warm in the warming drawer of the oven. Reduce the remaining meat juices to form a flavoursome sauce. Serve with the meat. Serves 10

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