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Spicy beef and beer pot roast
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Elevated classic beef roast with spicy chilies and rich ale.
Ingredients:
  • 1.5kg piece roast beef silverside or beef bolar blade
  • 100g pancetta slices, finely chopped
  • 2 brown onions, halved, cut into thin wedges
  • 1 long fresh red chilli, finely chopped
  • 500ml (2 cups) beer
  • 250ml (1 cup) Mutti Tomato Passata
  • 125ml (1/2 cup) water
  • 4 fresh thyme sprigs
  • 8.00 gm brown sugar
  • 1 bunch baby carrots, peeled, trimmed
  • Creamy mashed potato, to serve
  • Steamed broccolini, to serve
Instructions:
  • Preheat your oven to 160C. Place the beef on a clean chopping board and season it to enhance caramelization during browning.
  • In a large casserole dish over medium-high heat, heat the oil until shimmering. Brown the beef by turning it for 6-8 minutes. Transfer to a plate.
  • Fry the pancetta in the pan over medium heat until golden, about 1-2 minutes. Mix in the onion, chili, and garlic and cook for another 3 minutes until softened. Then, add the beef.
  • Combine the beer, passata, water, thyme, bay leaves, and brown sugar in the pan and bring to a boil.
  • Bake the beef covered, turning it twice during the 2 1/2-hour cooking time until it is almost tender.
  • Place the carrots into the baking dish with the beef. Cover the dish and bake for 40-45 minutes, or until the beef is tender. Let it rest for 15 minutes before serving alongside vegetables.

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