A pot-roasted joint looks grander than a stew, although the cooking process is very similar. Pot-roasting uses less liquid, so remember to turn the meat and baste it from time to time. The flavours of the three mushrooms give this dish a pleasantly earthy flavour.


  • 2 tablespoons olive oil
  • 1 kg top rump, trimmed of excess fat
  • 1 onion, finely sliced
  • ½ teaspoon ground allspice
  • 4 cloves
  • ½ teaspoon freshly ground black pepper
  • 5 g dried ceps, soaked for 20 minutes in hot water to cover
  • handful of celery leaves, chopped, or 1 stalk celery, finely sliced
  • salt, to taste
  • 100 ml red wine
  • 4 large field mushrooms, sliced
  • 200 g chestnut mushrooms, sliced


Take a heavy pan with a tight-fitting lid, preferably one that is not too much bigger than the piece of meat and heat 1 tablespoon of oil in it. Brown the meat on all sides and then remove it. Sauté the onion and spices in the pan for a few minutes. Drain the ceps, reserving the liquid. Chop them and add to the pan with the celery leaves and salt. Return the meat to the pan, pour over the wine and strained mushroom water and let the liquids bubble for a minute or so. Cover tightly; if necessary put a piece of foil under the lid. Lower the heat so that the liquid barely simmers, or transfer the pan to the oven preheated to 170°C/325°F/gas mark 3. Leave to simmer for 20 minutes, then add the field mushrooms. Continue to cook for a further 1—1½ hours, turning the meat once or twice.

Sauté the chestnut mushrooms in the remaining oil. Slice the beef and arrange on a warm serving platter. Spoon over the mushrooms and juices from the pan and top with the chestnut mushrooms.