Balsamic Roast Beef
3 tablespoons butter
1 kg/ 2.2 lbs piece of roasting beef
1 tablespoon all-purpose flour
100 ml/ ½ cup balsamic vinegar
400 ml/ 1 ¾ cup good beef stock
200 ml/ 1 cup double cream
some corn starch, optional for binding the sauce
salt and pepper
potatoes and vegetables to serve
Melt the butter in a not too large pot. Flour the piece of meat and tap it gently to remove the excess flour. Quarter the onion.
Fry the piece of meat on all sides until nicely browned. Add the onion pieces after the half of the frying time and fry them together with the meat, taking care they don't get too dark, keep turning them around. When the meat is brown, add the vinegar and let it bubble away completely.
Sprinkle the meat with salt and pepper, add the stock and the double cream. Put on the lid, turn the heat down to very low and cook the meat slowly for 3 hours.
During the last hour of the cooking time, start preparing the side dishes.
Take the meat out of the sauce and bind the sauce with 1or 2 tablespoons corn starch mixed with water, if you would like to have a thicker sauce.
Let the meat rest for a about 10 minutes before slicing.