Meat can be braised on top of the cooker in a solid based pan or in a casserole in the oven set at 170°C (325°F) gas mark 3. The container must have a tightly fitting lid.
1.6 kg (3 1/2 lb) topside, silverside (beefcut from the rump) or rolled rib of beef, in a piece
salt and pepper
1 tbsp (15 ml) fat or oil
3-4 onions, skinned and sliced
3-4 carrots, pared and left whole or sliced
1 small turnip, pared and quartered
1 - 2 sticks celery, trimmed and sliced
1 parsnip, pared and quartered
2-3 bacon rinds
1 bayleaf
few parsley stalks
3 to 4 peppercorns
1. Season the meat well on all sides and fry in the hot fat or oil until lightly browned all over.
2. Remove it and fry the vegetables and bacon rinds in the same fat or oil until lightly browned. Pour off the excess fat.
3. Add the bayleaf, parsley stalks and peppercorns, more seasoning and water to come about three-quarters up the vegetables. Put the meat on to the bed of vegetables, cover with a lid and simmer until the meat is tender. Allow about 2 hours for meat up to 1.4 kg (3 lb) and 25 minutes per 450g (1 lb) plus 25 minutes for larger pieces.
4. Baste 2 or 3 times during the cooking.
5. Remove the lid and turn the oven up to 220°C (425°F) mark 7 for 1/2 hour until the meat is brown.
6. Serve sliced, with a gravy made from the cooking liquid left clear or thickened with a little blended flour or cornflour, 10 ml (2 level tsps) to 300 ml (1 pt) liquid.
