Monday, 24 November 2014
Pot boiled beef
In the summer we swapped some of our Tamworth pork for some beef with a local farm. Last night we pot boiled a top side joint: the joint was browned in some pork fat then we added in 3 cloves of garlic, some chopped onions and a sprig of fresh sage and one of thyme. To this we added a bottle of beer and topped up the pan with water to ensure the joint was three quarters covered with liquid. The lid went onto the pan and which was then brought to the boil and then simmered for 3 hours.
We also had Yorkshire puddings made from our eggs and goats milk. Sadly we are not able to produce our own flour so the plain flour used in the recipe came from the supermarket.
We used some of the liquid in which the joint was boiled to make the gravy - we simply added some cornflour (cornstarch for my American readers).
The end result was fantastic: beautiful tender meat and a lovely dinner. We still have a large amount of meat to use up and the rest of the liquid in which it was boiled. Looks like soup is on the menu tonight.