ROMAN POT BEEF- BASIC RECIPE

   

These quantities will give up to six helpings:

2 lb. braising beef

 1 onion

2-3 mixed vegetables 

1 tsp. mixed herbs

Salt and pepper, usual mix

Method:

1. Place the cleaned meat in a soaked earthenware casserole, arrange sliced vegetables around it and sprinkle with salt and pepper.

2. Cover and cook in a hot oven (400 F.) until tender)--this will depend on the meat, but should take about 2-1/2 hours. If you would like a nice crispy brown product, remove the lid of the casserole during the last ten minutes cooking time.

3. The liquid can then be poured off and thickened in a saucepan to make excellent gravy.

4. If you want to give a special touch to the meat and surprise the family, pour half a cup of red wine over it before cooking. The wine will flavour the meat and really enhance the taste of the gravy.

·   There are many national variations to this basic recipe. Here are a few.

The French like to brown the meat in a little hot butter in a frying pan before putting it into the braising pot. Then they cook it with 5-6 small peeled onions, a bay leaf, and a little thyme- and, of course, a glass of wine. They sprinkle the meat generously with minced parsley before serving.

·   In Bohemia the meat is covered with sliced bacon before cooking and the final fifteen minutes is done without the lid of the casserole, so that the bacon becomes crispy brown.

·   In Hungary they add a few spoonfuls of sour cream, two diced anchovies, two diced sweet pepper.

                  ©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.