Easy
6
PortionsBy Graham Kerr
Published 1966
Recipe to produce 6 portions
U.S.A.
Imperial
Metric
Blade roast
Flour
To coat
To coat
To coat
Black peppercorns
To season
To season
To season
Salt
To season
To season
To season
Clarified butter
Onions
Parsnip
Carrot
Garlic cloves
Bay leaf
Red wine
Arrowroot
Forgive me if I get immodest over the recipe given here. Although it is a basic method it is really very pleasant—no, delicious! The meat is a roast blade of beef (well matured) and it melts in your mouth. Pot roasting should really be reserved for tougher meat cuts—those with a good deal of connective tissue—but I find that now and again a tender cut can be given added flavor when cooked in this fashion.
© 1966 Graham Kerr. All rights reserved.