Name: Slow roasted beef and garlic with mustard cream
Cook time: 290 min
Total time: 290 min
Yield: 6
Ingredients: 18 baby onions (720g); 2.5 kilogram (5-pound) piece beef bolar bladeor chuck; 2 tablespoon olive oil; 1/2 cup (125ml) red wine; 2 sprigs fresh thyme; 2 bulbs garlic, tops removed; 1 cup (250ml) beef stock; 1/2 cup (120g) sour cream; 2 tablespoon wholegrain mustard

Slow roasted beef and garlic with mustard cream

Roasted garlic is a delicious accompaniment to roasted or grilled meat, or squeezed from the skin and spread on croutes. To ensure a tender roast, remember to stand the meat before serving.

Serves 6

Cook

4H 50M

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Ingredients

18 baby onions (720g)

2.5 kilogram (5-pound) piece beef bolar bladeor chuck

2 tablespoon olive oil

1/2 cup (125ml) red wine

2 sprigs fresh thyme

2 bulbs garlic, tops removed

1 cup (250ml) beef stock

1/2 cup (120g) sour cream

2 tablespoon wholegrain mustard

Method

1.Preheat oven to 130°C/260°F.

2.Place onions in heatproof bowl; cover with boiling water and stand for 5 minutes. Drain, peel away the skins.

3.Brush beef all over with oil; cook in heated large flameproof baking dish until browned all over. Add wine, simmer, uncovered, until reduced by half. Remove dish from heat; sprinkle beef with thyme.

4.Add garlic, peeled onions and stock to dish, cover tightly; roast 2½ hours. Uncover; baste meat with pan juices. Roast, uncovered, further 2 hours. Cover; stand 30 minutes before slicing.

5.Combine mustard and sour cream in a small bowl.

6.Serve beef with onions, garlic, strained pan juices, mustard cream and steamed green beans, if you like.

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