Slow Roasted Beef
This recipe transforms a beef joint into a succulent and flavorful dish by filling it with a delectable mixture of caramelized red onions and mushrooms. Slow-roasted in a rich red wine marinade and served with a luscious horseradish gravy, this dish is perfect for a special dinner gathering.
— Constant Cookbook
Ingredients
- 1kg (approx) of
- 2 red onions
- 5 or 6 medium sized mushrooms
- 1/2 garlic clove, crushed, or Very Lazy Garlic!
- Olive oil
- 1/2 bottle of red wine (I used Merlot)
- 1 tbsp caster sugar
- 2 tbsp horseradish sauce
- Butcher's string to tie meat together
Instructions
- Butterfly the beef joint; make a cut about a third of the way down it horizontally, til it opens out like a book. Then cut down the thick part so as that can be folded back as well. Rub well with olive oil and the crushed garlic.
- In a pan, heat a small amount of olive oil and add the chopped red onions and mushrooms, and fry briskly until browned and soft. Turn down the heat, add 1 tbsp caster sugar and a splash of water, put on the lid and allow to cook gently until water has evaporated, and they are soft and sticky with the sugar melted in.
- Spread the onion and mushroom mixture across the cut open part of the beef and put it back together into a joint, securing tightly with butcher's string.
- Place in a deep dish and tip over 1/2 bottle of red wine. Cover and allow to marinate in the fridge overnight.
- When ready to cook, preheat the oven to 140C and spoon the wine mixture over the meat, rubbing the top with approx 1 tbsp of horseradish sauce, then re-cover the whole dish with foil. Roast in the oven for 5-6 hours, uncovering for the last 30 minutes to allow it to brown. Meat should fall apart when being sliced.
- I served this with potato dauphinoise and steamed veg. Use the juices from the meat to mix in with some beef stock and 1tbsp horseradish to make a gravy, and thicken with cornflour as required.
Yield
Serves 5
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