0:20

To Prep

3:00

To Cook

17

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

6

SERVINGS

5

AVG RATING

(1 Member)

Pot-roast beef with salsa verde

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 160°C. Place wine in a saucepan over medium heat and simmer for 5 minutes or until reduced by half. Set aside.

    2. Step 2

      Toss the steak in the seasoned flour. Heat the oil in a large frypan over high heat and fry the steak in batches for a few minutes or until well browned. Transfer to a plate. Add onion to pan and cook over medium heat for 5 minutes or until golden, then add the garlic and herbs.

    3. Step 3

      Return the meat to the pan with the reduced wine and the stock. Stir to combine, then season with salt and pepper. Transfer to a lidded casserole dish and cook in oven for 2 1/2 hours.

    4. Step 4

      Meanwhile, to make the salsa verde, place all the ingredients in a food processor and process until smooth. Season with salt and pepper.

    5. Step 5

      Remove meat from casserole dish and set aside. Place dish onto stovetop over medium heat and cook for 6-8 minutes or until the sauce is reduced by half or thickened.

    6. Step 6

      Return the meat to casserole dish to reheat. Serve with the salsa verde and the potatoes tossed in parsley.

    * From gourmet food stores. Any leftover salsa verde can refrigerated, covered, and served with cold meat or poached fish, or drizzled over sliced tomatoes.

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