Name: Roast balsamic sprouts and beef
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 1 kilogram topside or bolar blade beef roast; 1 tablespoon extra olive oil, plus 2 tablespoons extra; 350 gram brussels sprouts, trimmed, halved; 12 pickling onions, peeled; 1 bunch baby carrots, trimmed; 1 bulb garlic, broken into cloves; 1 teaspoon caster sugar; 20 gram butter, chopped; 1/4 cup chicken stock; 1 tablespoon balsamic vinegar

Roast balsamic sprouts and beef

Serves 4

Prep

15M

Cook

1H 10M

Total

1H 25M

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Ingredients

1 kilogram topside or bolar blade beef roast

1 tablespoon extra olive oil, plus 2 tablespoons extra

350 gram brussels sprouts, trimmed, halved

12 pickling onions, peeled

1 bunch baby carrots, trimmed

1 bulb garlic, broken into cloves

1 teaspoon caster sugar

20 gram butter, chopped

1/4 cup chicken stock

1 tablespoon balsamic vinegar

Method

1.Preheat oven to 180°C. Place beef in a small baking dish. Coat with oil and season to taste. Roast 10 minutes.

2.Meanwhile, in a large baking dish, combine sprouts, onions, carrots, garlic and extra oil. Toss to coat. Season to taste. Sprinkle vegetables with sugar and dot with butter. Add chicken stock.

3.Reduce oven to 160°C. Add vegetables to oven with beef. Roast a further 45-50 minutes (for medium). Remove beef, cover with foil and rest 15 minutes.

4.Increase oven to 180°C. Drizzle balsamic over vegetables and roast a further 5-10 minutes, until slightly caramelised. Serve thinly sliced beef with vegetables, garlic cloves and pan juices.

Blade or topside is good value but very lean, so roasting slowly at a lower temperature, 160°C, makes it tender.
Note

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Ingredients

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