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1.5 kg/3 lb joint of beef
6 smoked bacon rashers (slices), rinded and halved
100 g/4 oz smoked sausage, sliced
1 onion, chopped
Salt and freshly ground black pepper
30 ml/2 tbsp oil
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Method :
Cut some holes in the beef joint. Roll the bacon and sausage pieces and
press them into the holes. Sprinkle the meat with the onion, season well
and leave to stand for 1.5 hours, then shake off the onion. Heat the oil
and fry (saute) the meat on all sides to seal the joint. Put the meat in a
roasting tin (pan), cover and roast in a preheated oven at 180°C/350°F/
gas mark 4 for 1.5 hours, basting occasionally. |