Levi’s Jamaican Pot Roast - James Martin Chef

Ingredients

• 1.8kg (4lb) topside of beef
• 4 sprigs of thyme
• 2 garlic cloves
• 2cm (3⁄4in) piece of root ginger, finely chopped
• 1 red chili, deseeded and finely chopped
• 2 spring onions, green part only, chopped
• 2 tbsp soy sauce
• 2 tbsp malt vinegar
• 3 tbsp soft dark brown sugar
• 2 tbsp sunflower or ground nut oil
• Salt and pepper
• 1 onion, roughly chopped
• 1 stick of celery, diced
• 2 plum tomatoes, chopped
• 150ml (1⁄4pint) beef stock, plus extra for topping up, if needed
• 4 carrots, scraped and cut into chunky rounds
• 10 small waxy potatoes, peeled
• Wash the joint of beef and pat it dry with kitchen paper.
• Partially cover the pot with a lid and let it simmer for 2 hours 45 minutes, or until cooked through, turning the joint over half way through and topping up with a little extra stock, if needed.