Casserole roast beef Ingredients: 1- medium onion, sliced - 1- grated carrot (large hole grater) - 2 tablespoons of - balsamic vinegar, pepper, thyme, rosemary.
Utensils: 1 casserole dish - 1 brush -
Total time:
30 min
Preparation:
15 min -
Cooking:
15 min
Phase 1
In a cast iron casserole (this is better), heat the fat. Brown the roast on all sides.
Phase 2
Season with pepper (I avoid salting because it hardens the beef, I add salt after cooking), add the carrots, onion and aromatic herbs.
Phase 3
Brown the meat well without burning it. Add the balsamic vinegar, let simmer for 2 minutes, then add the water. Leave to simmer for 15 minutes.
Phase 4
Cook for less time if you want it rare, or longer if you like it well done.
Phase 5
At the end, you can add sauceline or cornstarch to thicken the sauce a little if necessary.
Utensils: 1 casserole dish - 1 brush -
Total time:
30 min
Preparation:
15 min -
Cooking:
15 min
Phase 1
In a cast iron casserole (this is better), heat the fat. Brown the roast on all sides.
Phase 2
Season with pepper (I avoid salting because it hardens the beef, I add salt after cooking), add the carrots, onion and aromatic herbs.
Phase 3
Brown the meat well without burning it. Add the balsamic vinegar, let simmer for 2 minutes, then add the water. Leave to simmer for 15 minutes.
Phase 4
Cook for less time if you want it rare, or longer if you like it well done.
Phase 5
At the end, you can add sauceline or cornstarch to thicken the sauce a little if necessary.