3 lb (1.5 kg) rolled topside
2 tbsp plain flour (All purpose)
1 pinch of ground bay leaves (optional)
1 pinch of paprika (optional)
2 tablespoons vegetable oil
8 oz (225 g) carrots, coarsely chopped
8 oz (225 g) onions, coarsely chopped
1 1/4 cup (1/2 pint) 300 ml water
1 teaspoon made English mustard
salt and freshly ground black pepper
2 tbsp plain flour (All purpose)
1 pinch of ground bay leaves (optional)
1 pinch of paprika (optional)
2 tablespoons vegetable oil
8 oz (225 g) carrots, coarsely chopped
8 oz (225 g) onions, coarsely chopped
1 1/4 cup (1/2 pint) 300 ml water
1 teaspoon made English mustard
salt and freshly ground black pepper
method
PRE-HEAT THE OVEN TO GAS MARK 3, 3 2 5 ° F ( 1 6 0 ° C )
1. Heat a flameproof casserole (just large enough to hold the beef) until very hot. Rub the beef with the flour, which can have a pinch each of ground bay leaves and paprika in it. Pour the oil into the hot casserole and brown the beef quickly on all sides over a medium heat, then take the beef out and set aside.
2. Brown the carrots and onions for 1 minute in the oil. Place the beef on top, stir the water and mustard together and pour over. Season well, cover, and cook for 1 1/2 hours, until tender.
3. Serve sliced with the juices and vegetables pureed together (for a sophisticated version) or as they come for a little rustic vigour.
1. Heat a flameproof casserole (just large enough to hold the beef) until very hot. Rub the beef with the flour, which can have a pinch each of ground bay leaves and paprika in it. Pour the oil into the hot casserole and brown the beef quickly on all sides over a medium heat, then take the beef out and set aside.
2. Brown the carrots and onions for 1 minute in the oil. Place the beef on top, stir the water and mustard together and pour over. Season well, cover, and cook for 1 1/2 hours, until tender.
3. Serve sliced with the juices and vegetables pureed together (for a sophisticated version) or as they come for a little rustic vigour.
serving amount
serves 6
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