Beef pot roast is served here on a plate with roasted potatoes and peas.

Gedempte fIaish (beef pot roast)

Serves 8


1 3/4 kg beef brisket  
1 tablespoon olive oil  
3 onions, diced
2 cloves of garlic, minced  
1 teaspoon low sodium salt  
1/4 teaspoon pepper  
1 teaspoon smoked paprika  
1 bay leaf  
1 1/2 cups boiling water 
1 tablespoon flour


In a large pan or soup kettle, heat the olive oil over a medium heat.

Place the meat into the pan. 

Cover and cook over medium heat until the meat is browned on all sides, turning over as required. 

Add the onions and continue browning. 

Add the garlic and allow to cook for 30 seconds. 

Add the salt, pepper, paprika, bay leaf and water. 

Cover and cook on a low heat for two hours or until the meat is tender. 

Mix the flour with a little water until the flour dissolves (but keep the water somewhat liquid—don't let it get too thick) and stir into the gravy in the pan.  
Cook a further 10 minutes. 

Remove the bay leaf. 

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