Beef pot roast is a classic dish that manages to be comforting and flamboyant at the same time. It is perfect for the Christmas dinner! As you can tell a braised slow-cooked recipe like this is flexible. You can use different condiments, different flavourings, herbs, spices, use stock, tomato puree, or wine instead of plain water for the braising liquid—just as long as you stick to the basic process it should be good. The pot roast recipe in this video is from Patricia Brown’s ‘Anglo Indian Food and Customs’, although the technique has been modified in places based on Kenji Lopez-Alt’s pot roast recipe in his book ‘The Food Lab’.
Since the beef cooks for a long time in the braising liquid please don’t add salt to the gravy until the end or else by the time everything is reduced down it may be too salty. We have trussed the roast, because it makes for a nicer presentation. You can easily skip this step if you want.
The leftovers of the roast are perfect for making jhalfrezi—another Anglo-Indian favourite.
How to Truss a Roast: https://www.youtube.com/watch?v=xdGy5VXby14
Patricia Brown’s book (affiliate link): https://www.amazon.in/dp/0140271376?tag=bongeats0c-21
About that lid (Kenji’s thoughts): https://www.seriouseats.com/2016/01/food-lab-follow-the-rules-for-the-best-all-american-beef-stew.html
PRAWN COCKTAIL: https://youtu.be/E1oimNgvzGc
PORK VINDALOO: https://youtu.be/dzChtmsH7Bs
CHRISTMAS CAKE: https://www.youtube.com/playlist?list=PLGX3dcCcJDYxj4vK9S3uvL4WSGS69ahcf
STEAMED PUDDING WITH SAUCE: https://youtu.be/mB3ImCyk7NU
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