Whiskey Beef Pot Roast
|Pork fat strips||6|
|Whisky||1⁄4 Pint (150 Milliliter)|
|Boneless beef topside||2 1⁄2 Pound (1.25 Kilogram)|
|Boned beef topside||2 1⁄2 Pound (1.25 Kilogram)|
|Carrots||3 , sliced|
|Red wine||3⁄4 Pint (450 Milliliter)|
|Grated nutmeg||1⁄4 Teaspoon|
|Beef drippings||2 Ounce|
|Plain flour||1 Tablespoon|
Soak the strips of fat in the whisky for 1 hour.
Drain, reserving the whisky.
Insert the strips into the beef using a larding needle.
Place in a bowl with the carrots, bouquet garni, whisky, wine, nutmeg and salt and pepper to taste.
Cover and leave to marinate overnight.
Drain the beef, reserving the marinade.
Melt the dripping in a saucepan or flameproof casserole.
Put in the beef and brown on all sides.
Pour in the marinade and bring to the boil.
Cover and simmer for 2 hours or until the beef is tender.
Transfer to a warmed serving dish.
Skim any fat from the cooking liquid, strain and return to the pan.
Mix the butter with the flour to make a paste.
Add a little of the hot liquid, mix well, then stir into the pan.
Simmer, stirring, until thickened.
Serve the beef with the sauce.