beef
1.5 - 2Kg / 3-4lb brisket of beef
25g / 1oz plain flour ( all purpose )
seasoning
5ml / 1 tsp powdered cinnamon
25g / 1oz dripping ( beef fat )
3-4 carrots, peeled and chopped
1 bayleaf
450ml / 3/4 pint beef
stock
1 large onion, chopped
Coat the joint with flour, seasoning and cinnamon.
Melt the fat in a pan, and brown the joint all over. Transfer the joint
to a roasting dish. Fry the onion and carrot in the pan until soft,
put the vegetables in the roasting dish and place the joint on the top.
Add the bayleaf and stock.
Cover and simmer gently for 2-21/2 hours.
When cooked, pour off the cooking
liquor into a pan, thicken with the flour, and serve separately.