Name: Slow roast beef and garlic with mustard cream
Prep time: 15 min
Cook time: 275 min
Total time: 290 min
Yield: 6
Ingredients: Slow roast beef and garlic; 18 baby (720g) onions, peeled; 2.5 kilogram piece beef bolar blade or chunk; 2 tablespoon olive oil; 1/2 cup (125ml) red wine; salt; 2 sprigs fresh thyme; 2 bulbs garlic, tops removed; 1 cup (250ml) beef stock; Mustard cream; 1/2 cup (120g) sour cream; 2 tablespoon seeded mustard

Slow roast beef and garlic with mustard cream

Serves 6

Prep

15M

Cook

4H 35M

Total

4H 50M

Ingredients

Slow roast beef and garlic

18 baby (720g) onions, peeled

2.5 kilogram piece beef bolar blade or chunk

2 tablespoon olive oil

1/2 cup (125ml) red wine

salt

2 sprigs fresh thyme

2 bulbs garlic, tops removed

1 cup (250ml) beef stock

Mustard cream

1/2 cup (120g) sour cream

2 tablespoon seeded mustard

Method

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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