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

November 10, 2008

BEEF POT ROAST

2 kg chunk of either tender mutton or beef        2 teaspoons refined flour (maida) 2 teaspoons pepper powder                                Salt to […]

2 kg chunk of either tender mutton or beef       

2 teaspoons refined flour (maida)

2 teaspoons pepper powder                               

Salt to taste

2 teaspoons vinegar                                            

4 tablespoons butter

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 flour, salt, pepper and vinegar well into it all over. Heat a large pan or pressure cooker and add the butter. Place the meat in this and brown all over, turning it from side to side. Add sufficient water and cook 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 bread

Serve hot or cold with steamed vegetables and bread.

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Article written by Bridget White-Kumar
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