Big lump of beef

[raleighnut]

Pot roast. Chuck a few chunked carrots, onions, parsnips, whatever, in a casserole, and fry them for a few minutes. Add the beef and brown it all over. Add a cube's worth of stock, a couple of bayleaves and a palm or two of herbs of choice, then in the oven for three or four hours at 140 (check for evaporation every now & then). Then fish out the meat & veg and stir in a spoon of butter pasted together with a spoon of flour, and stir to thicken over a low heat to make your gravy. Serve with the veg and some mash. That's it. It's almost impossible to screw up, and it always ends up melt-in-the-mouth tender.

Ditto but a bottle of red wine instead of the stock

 

[nickyboy]

I'd ask Patrick.

He'll want a duxelle to accompany it. Only a simple one of course

 

[vernon]

I'd ask Patrick.

@Easytigers want to eat today and not go through the rigamarole of interviewing the ingredients before carefully scripting their biographies and fabricating a story about their fate.

 

[Lilliburlero]

Also, why do food snobs call sauce jus?

 

[Easytigers]

@Easytigers where was our invitation ?????????

we have a buffet lunch then turkey sarnies for tea all welcome kicks off about 1.30 so 40 mins

Hope it went well Biggs! Just got back from a windswept ride and am going for the pot roast suggested by @swee'pea99!!!

 

[Accy cyclist]

We had chicken for tea cremated in the oven for hours. None of that raw meat stuff here!

 

[slowmotion]

I get my bomb making saltpetre from Amazon.co.uk

That's cheating. For authenticity, it should be extracted from your own personal dung heap or cesspit.

 

[Cuchilo]

Bit late now but next time cover the whole joint in whole grain mustard , add a bit of water and wrap in foil . I use most of a jar mmmmmmmmmmmmmmmmmmmm