Pot-roasted beef with mushrooms

Name: Pot-roasted beef with mushrooms
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 5 g dried ceps, soaked for 20 minutes in hot water to cover; 4 cloves; salt, to taste; 100 ml red wine; handful of celery leaves, chopped, or 1 stalk celery, finely sliced; 4 large field mushrooms, sliced; 1 onion, finely sliced; 2 tablespoons olive oil; 200 g chestnut mushrooms, sliced; ½ teaspoon ground allspice; ½ teaspoon freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Winter Food

By Jill Norman

Published 2005

About

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.

Ingredients

2 tablespoons olive oil
1 kg top rump, trimmed of excess fat
1 onion

Europe
United Kingdom
Dinner
Gluten-free

Method

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