- 15 mins preparation
- 4 hrs 35 mins cooking
- Serves 6
Unhurried roast beef and garlic
- 18 miniature one (720g) onions, peeled
- 2.5 kilogram portion beef bolar blade or chunk
- 2 tablespoon olive oil
- 1/2 cup (125ml) pink wine
- 2 sprigs new thyme
- 2 bulbs garlic, tops eradicated
- 1 cup (250ml) beef stock
- 1/2 cup (120g) sour cream
- 2 tablespoon seeded mustard
Unhurried roast beef and garlic with mustard cream
Preheat oven to very sluggish, 120°C (100°C fan-compelled).
Put the onions in a heatproof bowl; duvet with boiling water and stand for 5 minutes. Drain, peel away the skins.
Warmth a large flameproof baking dish. Rub beef in all locations with oil. Add beef to dish, cook dinner until browned in all locations. Add wine, simmer, uncovered, until lowered by half of. Snatch dish from the warmth; sprinkle the meat with salt and thyme.
Add garlic, peeled onions and stock to dish. Cover tightly with lid or foil; roast for 2 1/2 hours. Snatch foil; baste meat with the pan juices. Roast, uncovered, for a extra 2 hours. Stand, lined, for approximately Half-hour before slicing.
In the intervening time, to maintain mustard cream, mix the sour cream and mustard in a bowl.
Again beef with onions, garlic, strained pan juices, and mustard cream. Again with steamed green beans, if desired.