Slow Cooked Beef Stock Potatoes

Cook Time 40 minutes

Servings 3

Ingredients

3 cloves garlic, bruised

1kg Dutch cream potatoes, chopped into quarters lengthways

2 tbsp extra virgin olive oil

1 tsp dried oregano 

500ml beef liquid stock

50g butter, retain half the butter to finish the dish

Parsley, to garnish

Method

Place half the butter, the potatoes, garlic, oregano and the stock into a saute pan and bring to the boil, and reduce to a simmer for 30 - 35 minutes or until the majority of the liquid is evaporated. 

Finish off with the remaining butter and serve with parsley.