ANGLO-INDIAN BEEF ROAST – TOPSIDE BEEF ROAST WITH GRAVY

Beef Roast Victoria 4

Topside and top Rump  are very lean cuts of beef that are ideal for slow roasted or pot roasted beef. The Roast Beef would eventually be very tender and succulent

Ingredients

2 kg Beef from the “Top Side or Rump Part” (one chunk)

3 large onions cut into quarters

3 teaspoons pepper powder

Salt to taste

3 dried red chillies or 1 teaspoon Paprika

2 pieces of cinnamon (about one inch size)

2 teaspoons Tomato sauce

2 teaspoons vinegar

3 tablespoons oil

3 large potatoes boiled peeled and mashed

2 tablespoons butter or ghee

Marinate the chunk of beef with salt and pepper for about one hour. Heat the oil in a big Roasting Pan and add the chunk of meat. Fry on high heat for about 3 minutes, turning the meat on all sides till it changes colour. Add the onions, tomato sauce, vinegar, dry chillies, cinnamon, and sufficient water and simmer till the meat is tender.  Strain away any excess soup and keep aside.

Add 2 tablespoons of butter or ghee and continue to simmer on low heat till the meat is nicely brown all over and the potatoes too are nicely roasted. Slice the meat and arrange on a serving platter.

Pour the remaining soup or stock back into the pan and mix in 2 tablespoons of flour. Cook till the gravy thickens, stirring all the time. Spoon this gravy on top of the slices of roast and serve the remaining gravy on the side along with Mash Potatoes.

(Alternatively the meat could be cooked in a pressure cooker till soft and then browned in a pan).

Beef Roast Victoria 4

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