Thursday, 16 January 2014



Diane Dawn Foxcroft Louw
2kg beef/silverside
1 chopped onion
50 ml gravy powder mixed with 250 ml water
60 ml tomato sauce
25 ml Worcester sauce
12.5 ml soy sauce
60 ml red wine
25 ml mustard (I used Maille Wholegrain mustard)
1 crushed clove garlic
Mixed herbs (I added in)
Flour (I added)

Rub meat well with pepper, mixed herbs, flour and salt if you using beef.
Place in slow cooker
Mix rest of ingredients and pour over the meat.
Simmer for 9hrs on low
Cut meat into slices and our sauce over meat in slow cooker.
** Ever so often I would pour some of the sauce over the meat and then turn the meat. The recipe did not state this

ROAST BEEF                     

1 kg boneless bottom round
salt to taste
1 + 3 Tbsp olive oil
2 carrots
2 parsnips
1 celeriac
2 beets, optional*
2 onions
4 cloves of garlic
pepper to taste
1 cup water
1/3 cup red cooking wine
1 cup of meat stock or water
[The amount will vary and will depend on the size of the roasting pan you are using. Mine is large roasting pan and I added 1 cup of meat stock. Use chicken, pork or beef stock, but don’t use turkey. ]
1 Tbsp tomato puree

• It will take about an hour or two for the beef to come to room temperature.
• When you see the meat is just about there preheat the oven to 300F.
• Now wash and peel all the vegetables.
• Drizzle 1 Tbsp of olive oil over the bottom of the roasting pan.
• Arrange the vegetables in the roasting pan.
• Lightly salt the vegetables.
• When the meat is at room temperature, wipe it well with paper towels.
• Lightly rub it with ground pepper.
• Place a non-stick pan over medium heat and add 3 Tbsp of oil.
• When the oil is hot, put the roast in the pan. It should sizzle when the meat touches the pan. If there is no sizzle, wait a bit before adding the meat. If the pan is not hot enough, the meat will stick. Turn the meat to sear all sides. This could take up to 15 minutes. Do NOT pierce the meat. Use a pair of thongs or 2 wooden spoons to turn it.
• Transfer the well-seared meat to the roasting pan and place it on the top of the vegetable bed that you have prepared.
• It is time to deglaze the fry pan and save all those little brown bits the meat left behind.
• Add 1 cup of water and with a spatula scrape off the brown bits.
• Pour the contents of the fry pan beside the vegetables, not on the top.
• Reserve the fry pan as is for use later.
• Add the wine and 1 cup of meat stock.
• The liquid should not be more than 2 inches high in the pan.
• Place a meat thermometer into the meat, cover and put into the preheated oven.
• Roast to the desired internal temperature. Keep in mind the meat will continue cooking a bit longer after you remove it from the oven. Temperature guide is at the end of the recipe. My roast had an internal temperature of 160F when I removed it from the oven.
• Tenting the roast will let the meat settle and the juices remain inside.
• With a slotted spoon scoop out all the vegetables and transfer them to a warm serving platter.
• Place the roasting pan lid over the vegetables to keep them warm.
• After 15 minutes of tenting, move the roast to a cutting board.
• With a sharp knife, cut the meat against the grain and into thin slices.
• Arrange the slices on the serving platter on top of the vegetables.
• Cover with the top of the roasting pan to keep warm.
• Now quickly transfer all remaining juices from roasting pan to the fry pan.
• Stir in 1 Tbsp of tomato puree and heat through.
• Pour the au Jus into a gravy boat. This is what we call “rozsdás lé”.
• If you prefer to make gravy instead, omit the tomato paste and thicken the juices with flour or cornstarch. For rich, brown gravy, I use Bisto gravy thickener.
• Roast beef time!

*I like to add beets to the vegetables, because I like the flavour, they give to the au Jus. Be aware though, the beets will give the Jus a purple tint.


120F for rare; 130F for medium rare; 145F for medium; 155 for well done.