Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 17, 2021

ANGLO-INDIAN BEEF ROAST

Tuesday, April 13, 2010 BEEF POT ROAST 2 kg chunk of beef from the Round or Rump Portion 2 teaspoons […]

Tuesday, April 13, 2010
BEEF POT ROAST
2 kg chunk of beef from the Round or Rump Portion
2 teaspoons pepper powder
2 pieces cinnamon
Salt to taste
2 teaspoons vinegar
4 tablespoons oil
2 big onions sliced
3 large potatoes peeled and cut into halves
A few carrots, beans, turnips, etc (optional)
Wash the meat and rub the salt, pepper and vinegar well into it all over. Heat oil in a large pan or pressure cooker and add the cinnamon sticks. Place the meat in this and brown all over, turning it from side to side. Add sufficient water and cook on low heat till the meat is tender. Add the sliced the onions, potatoes and other vegetables to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the meat is nicely brown all over and the potatoes and vegetables too are well roasted.
Serve hot or cold with steamed vegetables and bread.

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Article written by Bridget White-Kumar
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