RECIPE: Slow Cooked Roast Beef

This recipe is shared from our favourite beef farmer, Pat Wheelan and taken from his Irish Beef book written in collaboration with Katy McGuinness.

Ideal for the AGA or slow cooker this method takes very little preparation time and can be left to simmering for hours.  The result is a hearty dish that is economical and always very welcome when you return home.

Total 3 hours 15 minutes 

Notes for AGA Cooks

• Use the floor of the roasting oven to preheat casserole dish and brown the joint.
• Warm the stock in a pan on the boiling plate and then transfer to the simmering oven until required.
• Begin the casserole in the roasting oven for 30 minutes until piping hot and transfer to the simmering oven for 6-8 hours

Method:

Preheat the oven to 150 C or Gas Mark 2 

Heat in the oil or dripping in a heavy casserole dish and brown the meat on all sides.  Add the vegetables, garlic, herbs and stock.

Season and cover with a sheet of baking parchment and a tight fitting lid.

Place in the oven and  cook for 2 1/2 to 3 hours or until tender.  Slice the meat to serve with the vegetables and cooking juices along with a dish of horseradish mash.

Recipe ingredient: Housekeeper’s Cut of Beef

A lean piece of meat that is also known as top rib.  It is cut from the forequarter of the animal on top of the rib.  This cut needs careful cooking to stop it from drying out.  So pot roasting in a slow cooker or AGA simmering oven is ideal.

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