Pot Roast Beef

Ingredients
1.25kg Beef (topside or silverside)
2 Large Onions (quartered)
2 Carrots (cut into 1cm long chunks)
1 Bouquet Garni (or 2 Sprigs each Thyme, parsley and Marjoram)
4 Black Pepper Corns
1/2 Teaspoon Salt
150ml Red Wine
450ml Water
2 Teaspoons Cornflour
4 Tablespoons Oil
25g Butter

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Casserole Dish With Lid
Silver Foil
1 Slotted Spoon
1 Cup

The Good Bit

1. Pre heat the oven to 150c 300f gas 2. Heat the oil and butter in the frying pan and cook the beef until browned evenly all over. remove and place in the casserole dish, surround with the vegetables, add the herbs, salt and peppercorns and top up with the wine and water.
2. Cover with foil then the lid and place in the oven for 3 hours.
3. Pull the beef out when done and leave to rest on a serving plate, surround it with the vegetables, discard the bouquet garni (or sprigs) and transfer the juices to the frying pan and bring to the boil.
4. In the cup add the cornflour and approximately 1 1/2 teaspoons of water, mix until you have a smooth paste then add a little of the gravy, stir well then pour this mixture into the frying pan too stirring continuously, if the sauce is too thick just add a little water. pour the sauce over the beef and vegetables and serve
   

Serves 4

Oyster Sauce Beef

Ingredients
300g Beef (cut into strips)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot
60g Mangetout
60g Bamboo Shoots (canned will do fine)
60g Straw Mushrooms (any mushroom will do)
1 Spring Onion (cut into bite size strips)
2 Small Slices Root Ginger
1/2 Teaspoon Salt
2 Tablespoons Oyster Sauce
3 Tablespoons Chinese Stock (or water)
60ml Vegetable Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wok
1 Slotted Spoon
1 Spatula

The Good Bit

1. place the meat in the mixing bowl along with the sugar, soy sauce, sherry and cornflour (and water) mixture, set aside and marinate for 30 minutes.
2. Heat the oil in the wok and add the beef slices for about 1 minute, remove and keep warm.
3. Pour off the oil leaving about 1 tablespoon in the wok, add all the vegetables and the ginger and stir fry for about 2 minutes, then add the salt, beef, oyster sauce and stock (or water) mix really well and serve when piping hot through out.
   

Serves 4