1large piece of beefsuitable to roast, such as blade (approx 1.7-2kg)
2tbspolive oil
2red onions
5large mushrooms
1tbspblack peppercorns
2tbsptomato paste
1 ½cupsbeef stock
1 ½cupsred wineor just use stock
Instructions
Heat your oven to 180C.
Place a large pan (ideally one you can transfer to the oven) over high heat.
Heat the oil, and then add the beef.
Cook on all sides until golden brown, then set aside.
Place the red onion, mushroom and peppercorns into the pan and cook, stirring, for around 3 minutes.
Add in your tomato paste, stock and wine then bring the liquid to the boil.
Place the beef back in the pan, fat side down, and place a lid on top.
Cook in the oven for around 1 ½ to 2 hours, depending on the size of your beef and your preference for how cooked you would like it to be.
Around an hour before the end of the cooking time, add your roast veggies to the oven so that they are ready at the same time as the meat. Turn half way through.
When the meat is ready, remove it from the pan and set aside to rest while you make the gravy.
Place the pan back onto a high heat. Scrape all of the mushroom, pepper and onion pieces from the bottom of the pan. If there isn’t much liquid left in the pan, add some more (use half stock, half wine) and whisk to combine.
1large piece of beefsuitable to roast, such as blade (approx 1.7-2kg)
2tbspolive oil
2red onions
5large mushrooms
1tbspblack peppercorns
2tbsptomato paste
1 ½cupsbeef stock
1 ½cupsred wineor just use stock
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Instructions
Heat your oven to 180C.
Place a large pan (ideally one you can transfer to the oven) over high heat.
Heat the oil, and then add the beef.
Cook on all sides until golden brown, then set aside.
Place the red onion, mushroom and peppercorns into the pan and cook, stirring, for around 3 minutes.
Add in your tomato paste, stock and wine then bring the liquid to the boil.
Place the beef back in the pan, fat side down, and place a lid on top.
Cook in the oven for around 1 ½ to 2 hours, depending on the size of your beef and your preference for how cooked you would like it to be.
Around an hour before the end of the cooking time, add your roast veggies to the oven so that they are ready at the same time as the meat. Turn half way through.
When the meat is ready, remove it from the pan and set aside to rest while you make the gravy.
Place the pan back onto a high heat. Scrape all of the mushroom, pepper and onion pieces from the bottom of the pan. If there isn’t much liquid left in the pan, add some more (use half stock, half wine) and whisk to combine.