1 beef aitchbone or topside joint
(1-1,2kg; between 250-300g per person)
5 Tbsp light olive oil or coconut oil
1 onion, peeled & roughly chopped
1 tomato, roughly chopped
2 Tbsp brown spirit vinegar
1 tsp barbeque spice
1 tsp braai & grill seasoning
1 tsp finely chopped garlic
1 tsp tomato paste
1 tsp Worcester sauce
4 medium potatoes, peeled & quartered
(optional, but not for Banting/LCHF)
For the Gravy (using juices from the pan)
2 Tbsp self-raising/cake flour (12g carbs)
a few drops of gravy browning, to colour
Heat the olive oil to a high heat in a large heavy-bottomed saucepan & brown the meat on all sides. Stir in the onion, tomato & brown vinegar & reduce the heat slightly.
Add the barbeque spice, braai & grill seasoning, garlic, tomato paste, Worcester sauce & water. Simmer for 1½ hrs.
Bring back to a boil, remove the lid and cook uncovered for 20 mins (coat & turn the meat after 10 mins).
If used, add the potatoes & continue cooking over a medium heat for a further 15 mins while regularly coating the meat.
Add water if the juices reduce below 4cm.
Remove the meat, carve into thin slices, place in a serving dish & drizzle with some juices. Transfer the potatoes to the same dish. Cover with tin foil & keep warm.
On a medium heat, whisk the flour into the remaining pan juices. Slowly add sufficient water to make a gravy. Add gravy browning to colour & transfer to a gravy boat. Serve.