Porterstek - Port Roast

This roast takes care of itself on the stove while you do other things, perhaps make a dessert? Use a flavourful piece of beef, for example roast beef, chuck eye, arm roast, or other cut that will lend itself to being cooked slowly in port. Throw some yummy things in with it and in the end you will have a lovely sauce. Wonderfully tasty!


1.5 kg beef
2 onions
small carrot
bottle of Port 33 cl
1.5 dl blackcurant sqash/cordial
0.25 dl chinese soy sauce
8 juniperberries
7 black peppercorns
9 white peppercorns
2 tsp dried thyme
2 beef stock cubes
1.5 dl cream + 2 tbsp flour and a dash of milk
butter for browning


Quickly brown the meat in butter with the onion and a small carrot. Place in a small lidded pot. Pour in meat juices, port, squash, soy sauce, the juniper and peppercorns, thyme and stock cubes. If the liquid doesn't cover the meat then you'll have to turn the meat over a couple of times during cooking.

Let it simmer on the stove with the lid on on low heat for approx. 90 minutes. It is ready when a meat thermometer shows 75 degrees C (167 F)

Lift the meat out and let it rest for 20 minutes, while you make the sauce.

Stir the flour into some milk and whisk into the meat cooking juices. Let it come to a boil, pour in the cream. I sometimes add a bit more port or Madeira for extra flavour.

Serve the roast with boiled or fried potatoes, boiled vegetables or a salad. Traditionally it is also served with blackcurrant jelly and pickled cucumbers.


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