CookEat Recipe
French Bacon-Larded Beef Roast with Carrots
A round of beef larded with bacon, browned and slowly cooked with onion, then finished with carrots, garlic and a flour-butter gravy.
Method
Steps
Step 1
Cut shallow narrow slits along the beef and insert bacon strips. In a heavy covered pot brown the larded beef on all sides for about 8 minutes, allowing bacon fat to render. Add one sliced onion.
Step 2
Add enough boiling water to mostly cover the roast, about 1 L in a snug pot. Simmer gently with a lid for roughly 1½–2 hours until approaching tenderness, topping up only as needed.
Step 3
Add six sliced carrots, the other two sliced onions and garlic. Cook 25–35 minutes until vegetables are tender and the larded centre reaches at least 71 °C.
Step 4
Lift beef briefly. Melt butter and stir in flour in a small pan, then whisk in 400 mL hot cooking liquid and boil to a thin gravy.
Step 5
Return gravy and meat to the pot with parsley, salt and pepper for the source's final 30 minutes.
Step 6
Rest 10 minutes, slice across the grain and serve with the carrots.
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