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Beef Pot Roast with Balsamic Vinegar and Cream
Ingredients
| 1 kg | beef, silverside |
| 75 g | butter |
| 1 tbsp | flour |
| 2 | onions, quartered |
| 75 ml | balsamic vinegar |
| 300 ml | beef stock |
| 150 ml | cream |
| salt and freshly ground pepper, to taste | |
| cornstarch, optional |
Method
Preparation time: ca. 30 min / Cooking / Baking Time: ca. 3 hrs 10 min / Grade of difficulty: medium / Calories per portion: n/a
Melt butter in a heavy casserole. Rub meat with flour and brown from all sides, add onions. When onions are lightly brown, add balsamic vinegar and cook until the vinegar has evaporated completely. Season meat with salt and pepper. Add beef stock, bring to the boil, then add cream, cover with lid, reduce heat and simmer for 3 hours.
Remove meat, cut into slices and purée sauce and if you like thicken sauce with cornstarch. Pour sauce over meat and serve with potatoes and cauliflower (see my recipe "Cauliflower" in the data base).
Remove meat, cut into slices and purée sauce and if you like thicken sauce with cornstarch. Pour sauce over meat and serve with potatoes and cauliflower (see my recipe "Cauliflower" in the data base).
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Heidi
26/01/2013 19:57 o'clock