Pot-roast beef with cloves and tomato gravy
Ingredients 1kg (2lb 2oz) joint of beef topside 6 slices of pancetta or streaky bacon 1 tsp dried herbs 6 cloves garlic salt and pepper 5 cloves 3 tbsps olive oil 1 large onion 1 large carrot 1 stick celery 1 large glass red wine 3 tbsps tomato puree Me
1kg (2lb 2oz) joint of beef topside
6 slices of pancetta or streaky bacon
1 tsp dried herbs
6 cloves garlic
salt and pepper
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3 tbsps olive oil
1 large onion
1 large carrot
1 stick celery
1 large glass red wine
3 tbsps tomato puree
PAT the meat dry with kitchen towel. Peel and crush 4 of the garlic cloves and mix in a small bowl with the dried herbs and the pancetta, chopped into small pieces, plus salt and pepper. Make some deep cuts in the meat and fill them with the garlic and pancetta mixture. Insert the cloves into the meat.
Peel and chop the onion, carrot, the remaining two garlic cloves and the celery.
Heat the oil in a large flameproof casserole and fry the onion, garlic, celery and carrot for about 3 minutes, stirring well. Add the meat and brown all over, then lower the heat and add the wine. Let it bubble for two minutes.
Mix the tomato purée with 1/2 pint cold water and add to the casserole. Cover and simmer over low heat or in a low oven for 2 1/2 hours, checking the liquid level from time to time. Top up with a little boiling water if necessary. When the meat is very tender, remove to a hot carving plate.
Blend the remaining vegetables and sauce to make a thick gravy and serve with the meat.
This is enough for 4 or 5.
Any gravy left after serving the meat makes a great pasta sauce the next day.