Rosto Vodhino (Beef Pot Roast) is a traditional Cypriot recipe for a classic dish of a beef topside that's braised in red wine flavoured with spices and where the pan juices are thickened as a gravy to serve with the meat. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Beef Pot Roast (Rosto Vodhino).
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Ingredients:
1kg topside of beef
200ml dry red wine
1 bayleaf
1 cinnamon stick
3 garlic cloves
12 whole peppercorns
4 tbsp vegetable oil
1 tbsp gravy browning
2 tbsp potato starch, to thicken
salt, to taste
Method:
Slit the beef and insert the garlic cloves. Heat the oil in a pan over high heat, add the joint and fry until nicely coloured all over. Now add the wine, salt, peppercorns, bayleaf, cinnamon and enough water to half cover the met.
Bring to a simmer, cover and cook gently for about 2 hours, or until the meat is cooked through.
Remove the meat from the pan and set aside to rest. Stir in the potato starch to thicken the sauce and add the gravy browning to colour.
Slice the beef and pour the sauce over the meat. Serve accompanied by your choice of potatoes and vegetables.
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