Quick & Easy

Slow roasted beef and garlic with mustard cream

Roasted garlic is a delicious accompaniment to roasted or grilled meat, or squeezed from the skin and spread on croutes. To ensure a tender roast, remember to stand the meat before serving.
slow roasted beef and garlic with mustard cream
4H 50M



1.Preheat oven to 130°C/260°F.
2.Place onions in heatproof bowl; cover with boiling water and stand for 5 minutes. Drain, peel away the skins.
3.Brush beef all over with oil; cook in heated large flameproof baking dish until browned all over. Add wine, simmer, uncovered, until reduced by half. Remove dish from heat; sprinkle beef with thyme.
4.Add garlic, peeled onions and stock to dish, cover tightly; roast 2½ hours. Uncover; baste meat with pan juices. Roast, uncovered, further 2 hours. Cover; stand 30 minutes before slicing.
5.Combine mustard and sour cream in a small bowl.
6.Serve beef with onions, garlic, strained pan juices, mustard cream and steamed green beans, if you like.

Related stories