ANGLO-INDIAN POT ROAST

Preparation and cooking time: 1 hour 30 minutes
Ingredients

A 2 kg chunk of tender beef preferably from the Round or Rump Portion
2 teaspoons Pepper Powder 
1 teaspoon Chillie Powder
3 red dry chillies broken into bits
1 small cinamon stick
3 cloves
Salt to taste
3 tablespoons butter or oil 
3 large potatoes peeled and cut into halves

Wash the meat and rub the salt, pepper and chillie powder well into it all over. Heat a large pan or pressure cooker and add the butter/ oil. Drop in the red chillies, cinamon and cloves. Now place the meat in the pan and brown all over, turning it from side to side. Add sufficient water and cook till the meat is tender. Add the sliced the potatoes to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the Roast is nicely brown all over and the potatoes and  too are well roasted. 
Serve hot or cold with steamed vegetables and bread or with white steamed rice and Pepper Water

BEEF POT ROAST

A Roast is one of the most simple and easy-to-make Anglo-Indian dishes that require very little work and effort. When stumped over what to cook, most people usually just decide to make a roast. When properly done, there’s no greater culinary pleasure than tucking into the juicy roasted meat. Even the left overs have their uses. The brown burnt residue at the bottom of the roasting pan can be converted into a delicious sauce with a little butter and a dash of wine. The left over bits of meat can also be used in sandwiches, salads, etc.

BEEF POT ROAST

Serves 6   Preparation time 11/2  hour

Ingredients

2 kg Beef from the “Top Rump part” (one chunk)

3 large onions cut into quarters        

3 teaspoons pepper powder

Salt to taste

3 dried red chillies or 1 teaspoon Paprika

2 pieces of cinnamon (about one inch size)

2 teaspoons Tomato sauce

2 teaspoons vinegar                                       

3 tablespoons oil

3 large potatoes pealed

2 tablespoons butter or ghee

METHOD:

Marinate the chunk of beef with salt and pepper for about one hour. Heat the oil in a big Pan or pressure cooker and add the chunk of meat. Fry on high heat for about 3 minutes, turning the meat on all sides till it changes colour. Add the onions, tomato sauce, vinegar, dry chillies, cinnamon, potatoes and sufficient water and simmer till the meat is tender.  Strain away any excess soup and keep aside.

Add 2 tablespoons of butter or ghee and continue to simmer on low heat till the meat is nicely brown all over and the potatoes too are nicely roasted.

TO SERVE:

Slice the meat and arrange on a serving platter.

Pour the remaining soup back into the pan and mix in 2 tablespoons of flour. Cook till the gravy thickens, stirring all the time. Spoon this gravy on top of the slices of roast and serve the remaining gravy on the side along with the Roast potatoes.

Serve with bread and Steamed Vegetables

(Alternatively the meat could be cooked in a pressure cooker till soft and then browned in a pan).