Wednesday, June 29, 2011



INGREDIENTS:      ( serves  6 )

1  kg  beef roast
125  ml oil
2  bay leaves
4  cloves
1  tsp  crushed  garlic
500  ml water
1  carrot, peeled and chopped
1/2  green pepper, seeded and chopped
3  tbsp  cornflour, dissolved in cold water
Salt and pepper, to taste

  • Season meat with salt and pepper. Heat oil in a saucepan and brown meat on all sides.
  • Add bay leaves, cloves, garlic, carrot, green pepper and water and bring to a boil. Reduce the heat, cover and simmer for 2-3 hours, until the meat is tender.
  • Turn the meat 2 or 3 times during cooking and add a little more water if it begins to dry up.
  • To prepare the gravy, remove the meat from the saucepan and pour off some of the fat. Add 250 ml boiling water to the saucepan and stir well. Bring to a boil.
  • Mix in cornflour and stir till gravy thickens.

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