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Porterhouse pot-roasted with bay, garlic and red wine vinegar


  • Ingredients

  • 1 kg Whole Porterhouse (Sirloin) Beef

  • Salt & Pepper

  • 2 tablespoons Olive Oil For Browning

  • 55 g Butter

  • 10 Fresh Bay leaves

  • 4 Cloves Garlic peeled and halved

  • 375 ml Cabernet Sauvignon Vinegar


  • Ingredients:

  • 1.

    Trim the fat on the piece of beef to about 2 cm/1 in thick.

  • 2.

    Using a sharp knife, cut a crisscross pattern at 1 cm/1/2 in intervals across the fat.

  • 3.

    Season lightly with salt, but add plenty of pepper.

  • 4.

    Heat oil in a large heavy-based flameproof pot.

  • 5.

    Add the beef and brown on all sides, leaving the fatty side until last.

  • 6.

    Reduce the heat and slowly brown the fat; at the same time you will be rendering it (reducing the fat content).

  • 7.

    Remove the beef from the pot and drain off the fat.

  • 8.

    Melt the butter in the pot until foaming, then add the beef.

  • 9.

    Add the bay leaves, garlic and 5 tablespoons of the vinegar.

  • 10.

    Moisten a piece of baking paper large enough to cover the pot.

  • 11.

    Push the damp paper down into the pot to rest on and cover the beef entirely.

  • 12.

    Simmer over a low heat until the vinegar reduces by half.

  • 13.

    Add a little more vinegar and when that reduces, add some more. Continue in this way until the beef is cooked to medium, 50–70 minutes.

  • 14.

    The sauce should never completely reduce because you are trying to create an emulsion (a creamy mixture of the beef fat and the vinegar). Add water, if necessary.

  • 15.

    Turn off the heat and rest for 10 minutes.

  • 16.

    Slice the beef and serve.

  • 17.

    Spoon a little of the sauce over the beef and garnish with the bay leaves and garlic.


This dish would be great with a lovely creamy purée of parsnips or some braised silver beet or Swiss chard.

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