Beef with Green Peas
For a simple gravy to accompany this dish, reserve the cooking juices and make up to 600ml (1pt) with beef stock or water if necessary. Put 1 tbsp cornflour in a saucepan and blend with a little beefy stock to make a paste. Stir in the rest of the stock and bring to the boil, stirring. Cook for 1 minute to thicken, before serving.
What you'll need
- 1.5kg (3lb) Simon Howie topside of beef
- salt and freshly ground black pepper
- 1tbsp vegetable oil
- 25g (1oz) butter
- 2 bay leaves
- 1 onion, peeled and sliced
- 500g (1lb3.5oz) frozen peas
- readymade giant yorkshire puddings and gravy to serve
Putting it all together
- Wash and pat dry the beef, then season all over. Heat the oil with the butter in a large frying pan until bubbling and add the beef. Cook, turning, for about 5 minutes until the beef is browned all over.
- Transfer the beef to a saucepan or flameproof casserole dish which just fits the size of the beef and season with more salt and pepper. Add the bay leaves.
- Fry the onion in the frying pan juices and then spoon over the beef. Seal with a sheet of foil and then a tight-fitting lid. Pot roast the meat over a gentle heat for 2 hours, turning the meat halfway through, until tender - keep the heat as low and steady as possible (if you have a heat diffuser this would be ideal).
- Discard the bay leaves. Add the frozen peas, recover and cook for a further 30 minutes. Remove from heat and stand, covered, for 10 minutes.
- To serve, drain the beef, remove the string and slice thinly. Serve in Yorkshire Puddings with some of the peas and fresh gravy to accompany.