Braised Beef



Beef                                                                         1.2 kg

Brown sauce                                                            1 ltr

Brown stock                                                            250 ml

Onions                                                                     75 g

Carrots                                                                     75 g

Bouquet garni                                                           1 small

Tomato puree                                                           50 g




  1. Season the joint and fry it in hot oil.
  2. Bring the brown sauce to the boil and add the brown stock and tomato puree.
  3. When the joint is well coloured place it into a pan and  three quarters cover with the sauce.
  4. Peel the carrots and onions and cut them into large dice then shallow fry them to a golden brown in a little oil.
  5. Add the vegetables and bouquet garni to the sauce.
  6. Cover with a lid and cook in an oven at 180oC until the meat is tender, about 2 hours, basting occasionally.
  7. Remove the joints, strain the sauce, skim off any surplus fat and adjust the seasoning.
  8. Cut the joint into slices and serve masked with the sauce.


  1. Suitable cuts of meat are thick flank, topside, silverside.
  2. A garnish of either glazed baton carrots or mixed vegetables may be served.