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Pot Roast Beef with Red Cabbage Recipe


• 3lb 5oz/1.5 kg topside beef joint
• 9 small red onions, peeled but kept whole
• 1 head fennel, chopped roughly
• 6 small, whole beets, scrubbed, topped and tailed
• ¼ medium red cabbage, sliced
• 4 bay leaves
• 35fl oz /1 litre stock
• 10fl oz /300ml red wine (NB: If you don't want to use wine, use an extra 10fl oz /300ml of stock)
• Sea salt and freshly ground black pepper
• 2 heaped tsp coriander seeds, lightly crushed
• Several stalks of fresh parsley

To serve
• Baked potatoes
• Green vegetables of your choice

How to prepare

1.    Put the topside of beef in the middle of a heavy casserole dish.

2.    Surround it with the red cabbage, fennel, onions and beets.

3.    Sprinkle over the coriander seeds, add the bay leaves and parsley.

4.    Pour in the red wine and stock.

5.    Cover the pot before bringing slowly to the boil.

6.    Turn down to a gentle heat and cook very slowly for 2-2½ hours. Alternatively, cook it in a slow cooker overnight.

6.    Allow the meat to get cold and then remove any extra fat.

7.    Reheat it gently.

8.    To serve, place the pot roast in the centre of a platter and then surround it with the vegetables.

9.    Serve with baked potatoes and plenty of extra green vegetables.

Eat & enjoy