2 lb (900 g) silverside (beefcut from the rump) of beef
plain flour (to coat)
2 tbsp (1 oz) 25 g dripping (fat from roasted meat)
2 onions, quartered
3 carrots, sliced
2 parsnips, diced
3 sticks of celery, sliced
salt and pepper
1/4 pt (150ml) beer
1 tbsp (15 g) cornflour
2 tbsp cold water
1. Coat the meat in the flour. Melt the dripping in a large saucepan and quickly fry the meat to brown on all sides. Lift it out of the pan and keep on one side.
2. Add all the vegetables to the pan and fry for 2-3 minutes. Season well with salt and pepper, add the bayleaf and arrange the meat on top.
3. Pour over the beer to cover the vegetables (add more beer if necessary). Cover with a tight-fitting lid and simmer very gently for about 30 minutes to the lb (450g) plus an extra 30 minutes.
4. Lift out the meat and place on a warm serving dish.
5. Strain the vegetables, remove the bayleaf and spoon the cooking liquor around the meat (there should be about 3/4 pt [450 ml] of this, if necessary, make it up with extra beer or water).
6. Blend the cornflour with the cold water and add to the pan with the beer.
7. Bring to the boil, stirring constantly until thickened. Taste and check seasoning.
8. Serve in a sauce boat with the pot roast and vegetables.
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