Pot-roast of yearling beef

Pot-roast of yearling beef

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

Yearling beef is often dismissed as being a little dull. It has neither the delicacy of baby veal, nor the developed flavour of aged beef, but if you season it generously, brown it well and cook it as a tasty pot-roast, it becomes melting and tasty, in a rich, dark sauce. Serve with any number of salads or vegetable accompaniments. I particularly like boiled waxy potatoes and a tomato and red onion salad.

Ingredients

Quantity Ingredient
1kg beef topside
salt
freshly ground black pepper
125ml extra virgin olive oil
250ml water

Method

  1. Trim any sinews from the beef. Season it generously with salt and pepper. Heat the oil in a cast-iron pot or a heavy-based saucepan. When it is sizzling, add the beef to the pot and brown it well over a high heat, turning to colour evenly.
  2. Add the water to the pot and cover with a tight-fitting lid. Lower the temperature as far as possible and simmer for 2 hours. Remove from the heat and leave to rest for 10 minutes before carving into thick slices. Spoon the sauce from the pot over the beef and serve with boiled potatoes or rice pilaf.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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