Dinner ideas

Slow roast beef and garlic with mustard cream

Slow Roast Beef and Garlic with Mustard CreamAustralian Women's Weekly
4H 35M
4H 50M


Slow roast beef and garlic
Mustard cream


1.Preheat oven to very slow, 120°C (100°C fan-forced).
2.Place the onions in a heatproof bowl; cover with boiling water and stand for 5 minutes. Drain, peel away the skins.
3.Heat a large flameproof baking dish. Rub beef all over with oil. Add beef to dish, cook until browned all over. Add wine, simmer, uncovered, until reduced by half. Remove dish from the heat; sprinkle the beef with salt and thyme.
4.Add garlic, peeled onions and stock to dish. Cover tightly with lid or foil; roast for 2 1/2 hours. Remove foil; baste meat with the pan juices. Roast, uncovered, for a further 2 hours. Stand, covered, for about 30 minutes before slicing.
5.Meanwhile, to make mustard cream, combine the sour cream and mustard in a bowl.
6.Serve beef with onions, garlic, strained pan juices, and mustard cream. Serve with steamed green beans, if desired.

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