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Sue
Ingredients
- 2 kg beef pot roast, blade cut
- 2 tabs olive oil
- 1 cup tomato puree
- 1 cup dry red wine
- 2 strips orange peel, pith removed
- 1/4 tsp sugar
- 5 cloves
- 2 cinnamon sticks
- 1 clove garlic, crushed
- 12 small white onions, peeled
Method
Heat olive oil in large saucepan and add meat, brown on all sides. Add tomato puree and 1/2 cup wine, orange, cloves, cinnamon and garlic. Cover and bake for 3 hours at 150 C. Add onion and remaining wine, cover and cook for an extra hour or until meat is tender. Stand meat for 15 minutes before slicing.
DISCLAIMER:
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.
I tried this recipe using a bolar roast and it turned out very tender – I couldn’t slice it when it was hot, it just fell apart. There was too much cinnamon for my taste and there didn’t seem to be enough liquid – what was left at the end of the cooking period had a very strong flavour.