Although the beef takes a long time to cook, the preparation is minimal and it can be left to its own devices for a few hours. (Don’t want to run your oven that long? Try your slow cooker.) It is a delightful mix of sweet and savory when topped with the onions and also goes well with seeded coleslaw.
3 lb beef roasting joint
1 tsp paprika
4 garlic cloves
4 bay leaves
20 fl oz beef stock
4 onions
3 tbsp butter
1 tbsp thyme
3 tbsp soft brown sugar
4 tbsp balsamic vinegar
1. Preheat the oven to 275 F.
2. Put the beef in a roasting dish and season with salt, black pepper and the paprika.
3. Dice the garlic and mix it into the stock, along with the bay then pour it around the beef.
4. Roast for 5-6 hours until it pulls apart easily with 2 forks. Check during cooking that the dish doesn’t dry out, add more water as needed.
5. Slice the onions and melt the butter in a large saucepan. Cook the onions and sugar on low for 10-15 minutes until the onions are soft but not colored. Stir regularly.
6. Add the balsamic vinegar and continue to cook for another 20 minutes. Taste for seasoning and add salt, black pepper, more sugar or extra vinegar as desired.
7. Serve the beef with some of the cooking juices poured over, topped with the onions.
Makes four servings.
Each serving has 865 calories.
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