CookEat Recipe
Russian Beef Pot Roast with Claret and Mushrooms
Slow-braised round beef with six small onions, carrot, mushroom and red-wine gravy over mashed potato.
Method
Steps
Step 1
Season beef with salt, pepper, clove and nutmeg. Brown it on all sides in hot dripping in a heavy covered pan.
Step 2
Add six peeled onions, carrot, garlic, tied herbs and 240 mL hot water. Cover and simmer gently about 2–3 hours until beef is fork-tender, measuring at least a proposed 71 °C in the thickest cut.
Step 3
Add chopped mushrooms and claret for the last 20 minutes; uncover as needed to reduce sauce. Remove bouquet, slice beef and serve with vegetables and sauce over or within a border of separately made mashed potatoes if desired.
Cooked it? Rate it.
Cooked 0 times