Pot-roasted beef with mushrooms from Winter Food by Jill Norman
A pot-roasted joint looks grander than a stew, although the cooking process is very similar. Pot-roasting uses less liquid, so remember to turn the meat and baste it from time to time. The flavours...
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Colander
- Stove
- Measuring spoon
- Tongs
- Wooden spoon
- Mixing bowl
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely sliced
- ½ teaspoon ground allspice
- 4 cloves
- ½ teaspoon freshly ground black pepper
- 5 g dried ceps, soaked for 20 minutes in hot water to cover
- handful of celery leaves, chopped, or 1 stalk celery, finely sliced
- salt, to taste
- 100 ml red wine
- 4 large field mushrooms, sliced
- 200 g chestnut mushrooms, sliced
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