Philippine Beef Pot Roast

Ingredients:

75 g Pork fat

1.5 kg Topside beef

3 medium Onions, quartered

4 Tomatoes, quartered

1/2 cup White vinegar

2 tablespoons Soy sauce

2 Bay leaves

3 Potatoes, cut into chunks

3 Sweet potatoes, cut into chunks

2 tablespoons Chopped coriander leaves to serve

Cooking Instructions:

Cut the pork fat into thin strips. Using a sharp knife make deep cuts in the beef. Make these cuts evenly over the beef. Insert a sliver of pork fat into each cut. Place the beef in a large pan which has a tight-fitting lid. Add the onion, tomato, vinegar, soy sauce and bay leaves. Bring the liquid to the boil; reduce the heat to a gentle simmer, cover and cook for 2 hours until the beef is tender. Season well with salt and black pepper. Remove the lid and simmer a further 30 minutes. Add the potato and sweet potato and simmer, uncovered, until tender. Remove the pan from the heat and remove the beef from the pan. Cut the beef into thin slices. Drizzle over the gravy and serve with the potato. Scatter over the coriander to serve.

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