Beef And Beans In Vinegar Sauce
|Beef brisket||4 Pound, boned and rolled (1 Piece/ Kilogram)|
|Carrots||1 Pound, sliced (1/2 Kilogram)|
|Onions||2 Large, chopped|
|Runner beans||2 Pound, sliced (1 Kilogram)|
|Malt vinegar||6 Fluid Ounce (175 Milliliter)|
|Brown sugar||3 Ounce (75 Gram)|
|Cornflour||3 Ounce (75 Gram)|
Put the beef, carrots, onions and salt and pepper to taste in a large saucepan.
Add enough water to cover and bring to the boil.
Cover and simmer for 2 1/2 to 3 hours, or until the meat is tender.
About 20 minutes before the end of the cooking time add the beans.
Meanwhile prepare the sauce.
Mix together the vinegar, sugar and cornflour to form a smooth paste.
Add 90 ml./6 tablespoons of the cooking liquid to the paste and stir well.
Take the beef out of the pan, cut into thick slices and place on a warmed serving dish.
Pour the vinegar mixture into the saucepan and bring to the boil, stirring constantly until the liquid thickens.
Pour the sauce and beans over the beef.