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Extra Easy Cornish Under Roast

A real winter warmer recipe, that takes next-to-no preparation & Syn Free

This old Cornish dish is tender beef pieces in gravy; the potatoes are crispy on the surface and soft and squidgy underneath.

My recipe book doesn't give quantities (VERY old Cornish cookbook!) and TBH I've never weighed or measured anything for it. I just buy a pack of braising steak, the size of which depends how much of a piggy I'm feeling!


Braising Steak - all fat trimmed
Sliced Onion
Thickly sliced potatoes (1 - 1.5 cm or so thick)
Beef stock
Salt & Pepper

Preheat oven to Gas 3-4, 170 degrees centigrade.

Put the pieces of braising steak in the bottom of an ovenproof dish. Sprinkle the sliced onion over. Make up enough beef stock to just cover the beef - you don't want it swimming.


Place the potatoes over the beef & onion, using small pieces of potato to fill gaps. (You are aiming for a complete covering of potato but it doesn't have to be totally smothered and don't layer the potatoes, although some slight overlapping is OK.)

Spray with frylight, and bake in the oven for 2 hours or until the potatoes are crispy on top and the meat is tender, and serve with loads of your favourite veg.
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