Castle Roast is also called Manor House Roast – a nice old recipe. The roast is served hot with sauce, boiled potatoes, vegetables and cranberry jam or rowanberry jelly.
A tasty spicy roast when you want to do some extra out of a Sunday dinner.
1 kg [2,2 lb] of boneless beef, for example sirloin
1 tablespoon butter or margarine
1 teaspoon salt
1/8 tsp pepper
6 white peppercorns
1 bay leaf
1 onions in slices
4-6 anchovy fillets
1 tablespoon red wine vinegar
2-3 dl [0,4 – 0,6 pt] water
6 dl [1,2 pt] drippings + a bouillon cube if needed
4 tablespoons flour + 1 dl [0,2 pt] water
1 dl [0,2 pt] cream
Salt, freshly ground pepper
 Brown the butter in a cast iron pot. Put the meat in and brown it slowly on all sides until it has a nice color. Season with salt and pepper on all sides. Pour in 1 dl water next to the meat. Add the rest of the spice, onions, anchovy fillets and wine vinegar.
 Braise the roast under lid on low heat until tender. Approximate cooking time is 1 1/2 hour. Turn the roast once and, if necessary, add a little more water.
 Test the roast with a steel needle – the meat must be soft and the meat juice clear and transparent when the rost is finished. You can also insert a thermometer towards the end of the cooking time. The temperature should be 75° C / 165° F in the center of the cooked meat. Take up the roast and put it on a cutting board. Leave it for 10-15 minutes wrapped in aluminum foil before cutting it into slices.
Sauce: Sieve the drippings from the pot into a saucepan and measure it. Add water and a crumbled bouillon cube to the dripping if needed to make a total of 6 dl / 0,2 pt. Stir the flour into cold water for the thickening. Pour it in a thin jet into the saucepan while stirring. Cook the sauce for 5 min. Stir it occasionally. Add cream. Season the sauce with salt, pepper and anchovy broth to taste.