Beef And Beans In Vinegar Sauce Recipe
Ingredients
| 1 X 2 kg. / 4 lb. brisket of beef, boned and rolled | ||
| 1/2 kg. / 1 lb. carrots, sliced | ||
| Onions | 2 Large, chopped | |
| 1 kg. / 2 lb. runner beans, sliced | ||
| 175 ml. / 6 fl. oz. malt vinegar | ||
| 75 g. / 3 oz. brown sugar | ||
| 75 g. / 3 oz. cornflour | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the beef, carrots, onions and salt and pepper to taste in a large saucepan.
Add enough water to cover and bring to the boil.
Cover and simmer for 2 1/2 to 3 hours, or until the meat is tender.
About 20 minutes before the end of the cooking time add the beans.
Meanwhile prepare the sauce.
Mix together the vinegar, sugar and cornflour to form a smooth paste.
Add 90 ml./6 tablespoons of the cooking liquid to the paste and stir well.
Take the beef out of the pan, cut into thick slices and place on a warmed serving dish.
Keep hot.
Pour the vinegar mixture into the saucepan and bring to the boil, stirring constantly until the liquid thickens.
Pour the sauce and beans over the beef.
Add enough water to cover and bring to the boil.
Cover and simmer for 2 1/2 to 3 hours, or until the meat is tender.
About 20 minutes before the end of the cooking time add the beans.
Meanwhile prepare the sauce.
Mix together the vinegar, sugar and cornflour to form a smooth paste.
Add 90 ml./6 tablespoons of the cooking liquid to the paste and stir well.
Take the beef out of the pan, cut into thick slices and place on a warmed serving dish.
Keep hot.
Pour the vinegar mixture into the saucepan and bring to the boil, stirring constantly until the liquid thickens.
Pour the sauce and beans over the beef.
Chef
