Cornish Under Roast
Tender beef skirt slow-cooked beneath layers of sweet onion and crisp sliced potatoes, infused with rich beef stock and savoury pan juices.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •lidded casserole dish
- •chef's knife
- •chopping board
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 18 g
- carbs
- 42 g
- fibre
- 4 g
- protein
- 38 g
- calories
- 485 kcal
Instructions
- 1
Preheat the fan oven to 160°C.
- 2
Toss the beef chunks with the flour, salt, and black pepper in a bowl until coated.
- 3
Melt half the beef dripping in a casserole dish over a medium hob flame.
- 4
Sear the seasoned beef for four minutes until browned, then spread it evenly over the base.
- 5
Spread the sliced onions evenly over the beef layer.
- 6
Arrange the sliced potatoes in neat, overlapping concentric layers across the onions.
- 7
Mix the Worcestershire sauce into the hot beef stock.
- 8
Pour the stock gently around the dish edges so the potato top remains undisturbed.
- 9
Scatter thyme over the potatoes and dot with the remaining beef dripping.
- 10
Cover with a lid and bake for ninety minutes until the beef is meltingly tender.
- 11
Remove the lid, increase oven heat to 180°C fan, and bake for twenty minutes until golden and crisp.
Chef's tips
Slice the potatoes evenly so they cook at a consistent rate. Beef skirt provides the deepest flavour, but chuck or braising steak work equally well. Ensure you pour the stock down the inner side of the dish rather than over the top to keep the surface potatoes ready for crisping.
Ingredient substitutions
- beef skirt → chuck steak or braising beef
- beef dripping → unsalted butter or rapeseed oil
Storage
Keep leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat covered in an oven preheated to 160°C fan for twenty minutes until piping hot throughout.
Common mistakes to avoid
- •Adding too much stock, which boils the top potatoes instead of letting them crisp
- •Slicing the potatoes too thickly, leading to undercooked tops
- •Skipping the initial covered bake, which dries out the beef before it tenderises
Serving suggestions
Cooked Cornish Under Roast?
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