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 recipe takes so little time to prepare. The result is a hearty dish that is economical and always very welcome to return home to on a cold March evening.
To feed six to eight people, you will need:
1 tablespoon extra virgin olive oil or rapeseed oil
2 kg housekeeper’s cut of beef
4 small onions or shallots – peeled and kept whole
500 g carrots peeled and cut into large chunks
500 g parsnips, turnips or celeriac, peeled and cut into chunks
4 cloves garlic, sprig of fresh parsley and thyme
250 ml beef or chicken stock
freshly ground sea salt and black pepper
Preheat the oven to 150 C or Gas Mark 2 See cooks notes for cooking in the AGA
Heat in the oil 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.
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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
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.