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Royalpot Roast
(Slottsstek)
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| What You Need: |
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2 tablespoons butter
2 tablespoons vegetable oil
4 pounds boneless beef: bottom round, rump, brisket or chuck roast
1 cup finely chopped onions
3 tablespoons flour
1 tablespoon dark corn syrup
2 tablespoons white vinegar
2 cups beef stock, fresh or canned
1 large bay leaf
6 flat anchovy fillets, washed and dried
1 teaspoon whole peppercorns, crushed and tied in cheesecloth
Freshly ground black pepper
Salt
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| How To Cook: |
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1. Preheat the oven to 350°F. In a heavy 5- to 6-quart casserole equipped with a cover, melt the butter and oil over moderate heat. When the foam subsides, add the meat and brown it on all sides; this should take at least 15 minutes.
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2. Remove the meat from the pan and set it aside. Add the chopped onions to the casserole and let them cook over moderately high heat for 6 to 8 minutes, stirring occasionally, until they are lightly browned.
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3. Remove the pan from the heat and add the flour. Stir gently to dissolve it, and pour in the dark corn syrup, white vinegar and 2 cups of stock.
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4. Add the bay leaf, anchovies and bag of peppercorns, replace the meat in the casserole, cover and bring to a boil on top of the stove.
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5. Place the casserole in the lower third of the oven, regulating the heat so that the liquid in the casserole barely simmers. The meat should be tender in about 3 hours. To test, pierce it with the tip of a sharp knife; the roast should offer no resistance.
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6. Transfer the pot roast to a heated platter and cover it lightly with foil to keep it warm. Remove the bay leaf and bag of peppercorns from the casserole and discard them.
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7. Skim off any surface fat and taste the remaining sauce; add salt and pepper if necessary. If the sauce seems to lack flavor, boil it briskly, uncovered, over high heat for a few minutes to reduce and concentrate it. Pour into a heated sauceboat and serve with the meat.
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8. In Sweden "Slottsstek" is usually accompanied by red currant jelly or lingonberries, and often with gherkins and boiled potatoes.
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