Cattle of Choice for Lifestyle and Performance

Pot-roast With Wine

Pot-roast With Wine

Pot-roast With Wine


  • 1 kg (2 lb.) piece corner topside
  • oil for frying
  • 500 g (1 lb.) small onions
  • 125 g (1/4 lb.) small mushrooms
  • 470 g (15 oz.) can whole tomatoes
  • 1/4 cup water
  • 1/2 cup dry red wine
  • salt, pepper
  • 1 teaspoon mixed herbs
  • 1/4 cup flour
  • 1/4 cup water, extra
  • 2 tablespoons chopped parsley


  1. Heat oil in large saucepan, add meat, brown well on all sides; remove from pan. Add peeled whole onions, cook until golden; add whole or sliced mushrooms. Return meat to pan, add un-drained tomatoes, water, wine, salt, pepper and herbs. Cover, bring to boil, reduce heat, cook gently until meat is tender, approximately 2 hours. Remove meat from pan. Blend flour with extra water, add to pan, stir until sauce boils and thickens. Stir in parsley. Slice meat; serve with the vegetables, spoon sauce over.

Taken from an early 1980s Women’s Weekly collection.

Logo: Narramidgee Xhosa by Woodmagic Hedgehog 3rd from Colorado Sheila (imported American cow), bred by life-member John Thompson.
Header image depicts Dexter Cattle evolving out of the mists of time and includes an adaptation of Ballycarbery Castle, County Kerry, Ireland.