Very much a special occasion dish, made with a piece of beef topside, a myriad of vegetables and a generous splash of brandy. serve with a salad or green vegetables.
3 lb (1 1/2 kg) topside
3 tablespoons flour
2 oz (50g) butter or margarine
8 oz (225g) onions, chopped
8oz (225g) carrots, sliced
4oz (125g) swede, diced
4oz (125g) parsnip, diced
4oz Jerusalem artichokes, sliced
3 large celery stalks, sliced
1 lb (450g) potatoes, grated
3/4 pint (425ml) beef stock
2 tablespoons salt
1 bouquet garni
1 teaspoon finely grated orange peel
4 tablespoons brandy
Wash and dry beef and coat all over with flour. Heat butter or margarine in heavy pan. Add beef. Fry until well browned all over. remove to plate.
Add all prepared vegetables, except potatoes, to remaining fat in pan. Fry for about 15 minutes over medium heat or until vegetables are pale gold. Stir from time to time.
Mix in potatoes, beef stock, salt, bouquet garni and grated orange peel. Bring to boil, stirring. Replace beef. Cover pan and simmer over lowest possible heat for between 2 1/2 to 3 hours or until meat is tender. stir occasionally to prevent sticking.
Remove beef to carving board and slice. Take bouquet garni out of pan and discard. Warm the brandy in separate pan, ignite then add to vegetable and pan juices. Stir until flames have subsided and transfer to serving dish. Place slices of meat on top and serve hot.