Pot Roast

Ingredients:
2 x 2kg lean rolled brisket or silverside joint
Salt and freshly milled black pepper
6 yellow peppers, deseeded and finely chopped
3 large tomatoes, finely chopped
9 spring onions, finely chopped
6 cloves garlic, peeled and finely chopped
9 sprigs freshly chopped thyme leaves
8 bay leaves, crushed
90ml cider vinegar
45ml brown sugar
60ml sunflower oil
3 medium onions, peeled and sliced
1.8Ltr hot beef stock
9 medium carrots, peeled and roughly chopped
750g Swede, peeled and roughly chopped
750g potatoes, peeled and roughly chopped
Hot crusty bread, to serve.

Method:
1. In a small bowl mix together the peppers, tomato, spring onions, garlic, thyme and bay leaves. Season the joints and make a deep cut along the centre of the joint at both ends. Stuff with the pepper mixture. Transfer to a large shallow dish and spoon over any remaining mixture.

2. Pour over the vinegar, cover and marinate in the refrigerator for 4 hours, or if time allows, overnight. Remove the joints and place on a board. Pat dry and rub with the sugar. Reserve the marinade.

3. Preheat the oven to 170°C.

4. Heat the oil in a large frying pan and brown the joints on all sides. Transfer to a large roasting dish. Add the onions, stock and the reserved marinade.

5. Bring to the boil, reduce the heat, cover with greaseproof paper and the lid. Cook in the oven or on a low heat on the hob for 2 hours until the meat is tender, stirring occasionally.

6. Add the carrots, Swede and potatoes and return to the oven for a further 30 minutes to cook the potatoes, carrot and Swede through.

Check the seasoning. Set aside.

To serve:
Serve with hot crusty bread.

Serves: 12