This recipe is really quite frugal and stretches well to a few meals, roast the beef then turn it into a few dishes over a couple of days. In the old days it was just what people did but now it seems to be a whole new fashionable ‘idea’ using up the leftovers instead of throwing them out. I used topside of beef in this recipe because I managed to get a good deal it would be just as lovely made with brisket.
Once cooked you’ll be left with a lovely tender piece of roast beef and a gorgeous spicy BBQ sauce.
what you need:
- 1.5-2kg piece of beef for pot roasting
- 1 tin of chopped tomatoes
- 3 large plum tomatoes chopped
- 2 peppers chunkily chopped
- 1 large red onion chunkily chopped
- 3 fat cloves of garlic
- 2 red chillies – pierce holes into them a few times – don’t chop
- 4 tbs worcestershire sauce
- 3 tbs red wine vinegar
- 4 tbs brown sugar
- 2 tsp english mustard
- 3 tsp paprika
- a large squelch of ketchup
- pint of boiling water
- splash of olive oil
- salt & pepper to taste
what you do:
- preheat the oven to 170C (fan oven)
- prepare your veggies – peel/chunkily chop
- finely chop the garlic
- add a splash of olive oil to a large oven proof pan and gently fry the onions, garlic, peppers and plum tomatoes
- when softened add the tinned tomatoes, pierced chillies, worcestershire sauce, red wine vinegar, brown sugar, english mustard, paprika, ketchup and pour in the boiling water.
- add your beef to the pan – sprinkle with salt and pepper
- transfer to the oven and cook for around 3 hours until the beef is falling apart.
think frugally when serving this, really make it stretch.
- firstly we had this as strips of meat in the bbq sauce with rice and greens
- we also had strips of meat in baguette with the sauce smeared over
- it made an appearance thinly sliced and smattered with mustard for packed lunches
- and finally the remainder was chopped up finely and fried in some chilli oil until crispy & sprinkled over spicy sticky ginger vegetable rice.