Roast Beef Recipes
Tomato and Thyme Beef Pot Roast (Spanish style)
This is best made just before serving, and freezing is unsuitable.
Ingredients
- 2kg corner fresh beef silverside roast
- 10 cloves garlic
- 10 sprigs fresh thyme
- 2 tablespoons olive oil
- 425g can tomatoes
- 1 1/2 cup (375ml) beef stock
- 1/4 cup (60ml) tomato paste
- 1/4 cup (60ml) red wine vinegar
- 2 teaspoons chopped fresh thyme, extra
- 100g quince paste
Instructions
- Cut 10 deep slashes in top of beef, insert garlic cloves and thyme sprigs into lashes.
- Heat oil in large pan, cook beef until well browned all over.
- Add undrained crushed tomatoes and all remaining ingredients; simmer, covered, for about 2 hours or until beef is tender.
- Remove beef from pan, cover to keep warm.
- Boil tomato mixture in pan, uncovered, about 15 minutes or until slightly hickened.
- Slice beef thinly, serve with tomato mixture.
Attribution
From the kitchen of Martin James – Copenhagen, Denmark.