One-Pot Poached Roast Beef by Guillaume Joly, Executive Chef | Kempinski Muscat

One-Pot Poached Roast Beef by Guillaume Joly, Executive Chef | Kempinski Muscat
Poached Roast Beef, Ginger & Carrots  (Serves 8)
Ingredients:
Rosedale Black Angus Beef Roast 2 x 500 gr.
Carrots 8 pieces
Onion 1 piece
Ginger 80 gr.
Garlic 4 pieces
Bay leaves 
Cloves 3
Soy sauce / Olive oil / Lime / Rock salt / Crushed black pepper
Poached Beef Roasted Ingredients
 
Method:
1) In a large pot put roast beef, onion, garlic, cloves, bay leaves, salt and pepper with enough water to cover the meat.

2) Bring to boil and reduce heat to simmer gently for 3 and a 1/2 hours. Keep adding water if required to cover the meat.

3) Add carrots and 1tbsp of crushed ginger and continue simmering for 30 minutes.

4) In a coupe plate, serve sliced up beef with carrots and beef broth and garnish with coriander leaves.

For additional taste, add soy sauce/ olive oil / lime juice / julienne ginger as per preference.
Poached Roast Beef
 
This dish can also be enjoyed chilled during summertime.
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