Vegetables, including potato, roasted in a shallow dish with so that the upper layer becomes crisped. There are a great many variations of this dish, some having meat both below and above the potato layer, others adding small paste dumplings. See also: Under Roast Pudding

Recently (2020) the use of the Greek term 'Briam' or 'Cornish Briam' for a mixed vegetable version of this dish has been popularised by the Cornish master-cook Rick Stein.


Cornish 'Briam'
Image: Unknown


This receipt seems to be the simplest current...

Original Receipt from www.cornwallinformation.com

CORNISH UNDER-ROAST (serves 3-4)

INGREDIENTS
450g steak, seasoned and rolled
Potatoes, medium sliced
1 medium onion, sliced

METHOD
Using oven-proof dish, lay meat on the bottom and onions on it. Then fill dish with potatoes and put a little meat fat or suet on top. Half fill with water. Put into pre-heated oven at 220C for 30 minutes, then reduce heat to 190C for another 30 minutes. After 30 minutes correct seasoning and if liked, a roll of suet crust may be cooked along one edge of the dish. Serve with any green vegetables.