Easy Beef Pot Roast
|Vegetable oil||2 Tablespoon|
|Brisket/Top rump||3 Pound (1.5 Kilogram)|
|Onions||2 Large, peeled and sliced|
|Aubergine||1 , trimmed and roughly chopped|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Beef stock||1⁄2 Pint (300 Milliliter)|
|Red wine||1⁄2 Pint (300 Milliliter)|
|Ground black pepper||To Taste|
|Freshly chopped basil||2 Tablespoon|
|Tomatoes||8 Ounce, peeled and chopped (225 Gram)|
|Basil sprig||3 (For Garnish)|
|Freshly ground black pepper||To Taste|
Preheat oven to Gas 3, 325°F, 160°C.
Heat oil in a large flameproof casserole, fry meat until browned.
Remove from pan, add vegetables, except tomatoes.
Fry for 5 mins.
Return meat to casserole, pour in stock and wine.
Bring to just below boiling, cover.
Simmer-for 3 hrs, or until cooked.
Add tomatoes for last 30 mins of cooking time.
Garnish with basil and serve.