Topside pot roast
(Makes: 12-14 Servings)
Ingredients:
2.5-3kg topside (in one piece)
2 cloves garlic, slivered
30ml butter
30ml cooking oil
2 large onions, cut into rings
1 green pepper, seeded and cut into strips
1 beef stock cube
250ml dry red wine
230ml boiling water
12 medium potatoes
1 large or 2 small butternuts
10 small carrots
1kg green beans
1 sprig fresh rosemary or 5 ml dried
5ml salt
freshly ground black pepper to taste
12 button mushrooms (optional)
½ packet oxtail soup powder
Preparation:
Make small incisions in meat and insert slivers of garlic.
Heat butter and oil in a potjie over medium heat.
Place meat in pot and brown on all sides.
Add onion rings and green pepper and sauté until golden and transparent (not brown).
Heat stock cube, red wine and boiling water in a smaller pot and add to meat.
Reduce heat, cover pot and allow to simmer for 1 and a half to 2 hours or until meat is almost tender.
Prepare vegetables while pot is simmering, scrub potatoes and butternut, but do not peel.
Halve potatoes and cut butternut into portions after removing seeds.
Leave potato and butternut in cold water until required.
Scrub carrots and top and tail green beans and set aside.
Check liquid in potjie after 1½ hours. Add more boiling water if necessary.
Season meat with rosemary salt and pepper.
When meat is almost tender, add potatoes and butternut.
Allow to simmer for 30 minutes.
Arrange carrots, beans and mushrooms, if using, in layers on top of meat and allow to simmer for another 15 minutes.
Mix packet soup to a paste with cold water (see instructions on packet) and add to the meat to thicken
gravy.
Allow to simmer for another 10-15 minutes.
Use a fork to test whether potatoes and butternut are done.
To test whether meat is tender, pull off a strand of meat with your fingers.
Remove meat from pot and place on carving board.
Slice thinly and serve with crusty home-made bread or Potbrood.