
Ingredients (4 servings)
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450 g beef thigh meat (block) (7 cm wide, 10 cm long)
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2/3 teaspoon salt
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1/2 teaspoon coarse black pepper
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1 tablespoon oil
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1/4 cup red wine
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2 tablespoons tomato ketchup
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1 tablespoon Worcestershire sauce
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8 pieces watercress
Directions
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Let meat adjust to room temperature by leaving out for 1 hour. Wrap with cooking string and tie. Rub in salt and coarse black pepper.
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Pour oil in carbon pot and turn on high heat. Put meat in pot and lower to medium heat. Cook while rolling around in the pot for 4-5 minutes, cooking all sides of the meat.
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Put the lid on the pot, lower to heat to low and after cooking for 3 minutes, turn mean over and cook for another 3 minutes.
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Turn over one more time, turn off heat, put on lid, and leave for 15 minutes. Remove meat from pot to cool.
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Pour in red wine in the carbon pot and bring to a boil. After the alcohol has evaporated, add ketchup and Worcestershire sauce and heat until the sauce bubbles.
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Slice roast beef and place on dish. Garnish with watercress and pour sauce from number 5 over the meat. *Depending on the type and shape of meat used and the strength of heat from the gas stove used, please adjust the time of using direct heat accordingly.