Beef a la Mode

Cook Time 3 hours

Servings 4

Ingredients

2 tbsp olive oil

25g butter

1.2kg piece of round beef, tied

Half pig trotter or 150g diced pork belly

500g carrots, peeled and sliced into rounds

8 Kipfler potatoes, peeled and washed

1 large onion, sliced

1 clove garlic, chopped

1 tbsp tomato paste

500ml white wine

1 bouquet garni

1 sprig of parsley, finely chopped

Salt and pepper

Method

Preheat the oven to 170°C.

Heat a heavy-based casserole pot over medium to high heat and melt the oil and butter. Season the meat with salt and pepper and brown the meat all over, then remove and set aside.

Add the onions and the pig trotter (or pork belly) and sauté until soft and golden.

Add the tomato paste and cook for a minute then add the wine and 400ml of water. Return the meat and any juices on the plate.

Add the bouquet garnis, carrots and garlic and cover with a piece of baking paper followed by the lid. Cook for 2 hours. Turn the roast and add the potatoes and cook for a further 35 - 40 minutes or until potatoes are tender.

Carefully remove meat from the pot, remove string from around the meat and cut into thick slices. Arrange onto a platter.

Use a slotted spoon to arrange vegetables around the meat and spoon over pot juices. Garnish with parsley.