Click on the image, above to submit to Pinterest.
Cornish Under-roast
Cornish Under-roast is a traditional English recipe (from Cornwall) for a classic farmhouse-style supper dish of rolled beef that's baked on a bed of potatoes and onions, making it a one-pot meal. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Under-roast.
prep time
30 minutes
cook time
60 minutes
Total Time:
90 minutes
Serves:
6–8
Rating: 
Tags : Beef RecipesVegetable RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
This is the Cornish equivalent of the Welsh
'Tatws â Chig yn y Popty' (potatoes and meat in the oven), except that here beef rather than lamb is used.
Ingredients:
600g rolled beef (flank or sirloin)
10 medium potatoes, scrubbed and sliced
2 large onions, sliced
salt and freshly-ground black pepper, to taste
butter for dotting
water or stock (about 600ml)
plain flour for dusting
Method:
Take an earthen casserole, or other similar baking dish and layer in the potatoes and onions, seasoning each layer with salt and black pepper and sprinkling over a little plain flour as you add it. Add water or stock to come just level with the top of the vegetables then dot the top with butter and add the meat.
Cover with a lid and place in an oven pre-heated to 220°C. Cook for 30 minutes then remove the lid, reduce the oven temperature to 190°C and continue cooking for 30 minutes, or until the meat and the top of the potatoes are nicely browned.
To make the dish go further you can add a suet crust along the edge of the dish during the final 30 minutes of cooking.
Serve accompanied by green vegetables.
