Steak

The classic dish, the bird roast, is quite simple to make and is a great way to learn how to make a great sauce from the gravy of any roast.

Ingredients for 6 people

1 kg of roast beef 5 anchovy fillets 1 tablespoon of syrup or brown sugar 1 onion 1 carrot 2 bay leaves; 2 tablespoons of apple cider vinegar 1 teaspoon of wheat flour 1 tablespoon of cooking oil 2 tablespoons of cream 1 tablespoon of butter salt and pepper Let the roast stand for an hour before baking.Place the jelly in the bottom of a casserole dish and cook the roast for about a quarter of an hour in the casserole dish until browned. Peel and slice the onion and carrot while the roast is cooking. Throw the vegetables into the pot and lightly flour the surface of the roast (this will help the sauce to increase in size). Add 4 cups of water to the pot. Season the braising liquid with anchovies, syrup, apple cider vinegar, pepper and bay leaves. Cover the pot with a lid and simmer on the stove for an hour, gently bubbling. You can baste the roast with water. Remove the malt roast from the pot to rest in a foil liner for cooking. Strain the stock and start cooking in a saucepan over high heat. When the stock is about a third full, stir in the cream and bring to the boil. Check the taste; there should be salt. Finish the sauce with a dollop of butter. Cut the malt steak into thin slices and place on a serving dish. Pour the sauce over the bread just before serving.