Beef pot roast with cider vinegar recipe

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  • Serves 10-12
  • 25-30mins to prepare and 31/2 to 4hrs to cook
  • 287 calories / serving
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Beef pot roast with cyder vinegar

Heat the oven to 140C/Gas mark 1.

Coat the meat in a mixture of flour, salt and black pepper and remove to a dish for pot roasting. Brown the onion in a little rapeseed oil, adding the cinnamon and cloves at the end for about 1 minute.

Add the tomato paste, molasses, Aspall Cyder Vinegar and enough stout to allow the thick molasses and tomato paste to mix together until smooth, then pour over the meat.

Add the rest of the stout and the bay leaves, cover and allow to braise on a low heat for 3 hours. Remove from the oven and add the celery and carrots.

Return to the oven and cook until the vegetables are tender. Thicken the sauce with a little flour/water mixture is necessary. Serve with boiled potatoes or you can put the potatoes in the pot with the carrots and celery.

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  • Ingredients

  • 1.5kg beef brisket or chuck
  • 2 sticks celery, chopped
  • ½kg carrots, scrubbed and chopped
  • 1kg potatoes, peeled and diced into servable sizes
  • 20ml (1 tablespoon) Rapeseed oil
  • 20ml (1 tablespoon) Aspall Cyder vinegar
  • 1 bay leaf
  • ½ teaspoon black pepper, fresh ground
  • 1 teaspoon cinnamon, ground
  • ¼ teaspoon cloves, ground
  • 20ml (1 tablespoon) dark molasses
  • ½ pint (275ml) stout
  • 2 tablespoons (40ml) tomato paste
  • ½ medium onion, peeled and thickly sliced
  • plain flour to thicken
  • salt to taste
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  • Energy 1205kj 287kcal 14%
  • Fat 9.2g 13%
  • Saturates 3.3g 17%
  • Sugars 5.3g 6%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 19g Protein 28.6g Fibre 3.1g

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