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. Return gravy and meat to the pot with parsley, salt and pepper for the source's final 30 minutes. Rest 10 minutes, slice across the grain and serve with the carrots.
Cooked it? Rate it.
Cooked 0 times