Pot roasted beef with elderberry syrup
Serves 4-6
Ingredients
2 lb (1 kg) rolled brisket of beef6 small whole onions or shallots
6 small carrots
4 sticks celery cut into three
3 Parsnips or half a large swede, peeled and cut into chunks
4 oz whole chestnut mushrooms
half a pint (275 ml) hot stock
a sprig of thyme
1 bay leaf
6 tbsps Elderberry Syrup
1 tablespoon flour
1 tablespoon butter
salt and freshly milled black pepper
Pre-heat the oven to gas mark 1, 275¡F (140¡C).
First heat some oil or beef dripping in a heavy cooking pot.
Put in the meat and sear and brown it all over, then transfer it to a plate.
Next lightly brown the onions, carrots, celery and parsnips (or swede), transfer them to the plate.
Next, empty any fat left over in the pot, replace the beef and arrange the vegetables and mushrooms around the meat.
Add the hot stock, herbs and salt and pepper. Cover with foil and a tightly fitting lid. Bring to simmering point then place in the centre of the oven and leave for approx. 3 hours.
When ready, place the meat and vegetables on a warm serving dish.
Add the Elderberry Syrup to the remaining liquid, bring to the boil and boil briskly until reduced slightly.
Mix the butter and flour to a paste, then add this to the liquid and whisk until the sauce thickens.Alternatively use cornflour to thicken.Serve & Enjoy !
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