Bread Crusted Flank Roast With Root Vegetables

Ingredients

• 1 piece inside flank
• 3/4 cup breadcrumbs
• stock (for moistening crumbs)
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp onion juice or 1/2 onion, chopped fine
• 1 tbsp chopped parsley
• 1 onion, diced
• 1 turnip, diced
• 1 carrot, diced
• stock or water (to cover pan 1 inch deep)
• bouquet garni (parsley, 1 bay leaf, 3 cloves)
• brown roux (for thickening)
• white twine

Method

1. 1 Wipe meat clean, remove skin and fat, and lay flat. Mix breadcrumbs with stock, salt, pepper, onion, and parsley.
2. 2 Spread mixture evenly over meat, roll tightly, and tie with twine, tucking in ends.
3. 3 Place diced onion, turnip, and carrot in a baking pan. Set meat on top.
4. 4 Add stock or water to cover pan 1 inch deep. Add bouquet garni (parsley, bay leaf, cloves).
5. 5 Cover tightly and cook slowly for 4-5 hours, basting frequently. Ensure low heat for tenderness.
6. 6 Remove meat and vegetables. Strain liquid, thicken with brown roux, and serve sauce with meat.