Cornish Under-Roast

900g (1lb 8oz) Chuck Beef
570ml (1pint) Beef Stock
170g (6oz) Ox Kidneys
10 Medium Potatoes, peeled and halved
2 Large Onions
45g (1½ oz) Beef Dripping
28g (1oz) Plain Flour
Salt and Pepper, to taste

Chop the beef and kidneys up into 12mm (½ inch) dice.
Peel and slice the onions.
Season the flour well with salt and pepper, coat the meat and onions with flour.
Add to a hot frying pan to seal the meat.
Add the stock and allow to simmer for a few minutes.
Preheat oven to 180°C: 350°F: Gas 4
Place into a large casserole dish, adding the potatoes
Bake for about 2 hours until the top of the potatoes brown.
Serve with carrots and cabbage.

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Cornish Under-Roast

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