Beef Easy Main

Pot-roast beef with salsa verde

Name: Pot-roast beef with salsa verde
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: 750ml bottle good-quality red wine; 1kg skirt steak, cut into 3cm chunks; 2 tablespoons plain flour, seasoned with salt and pepper; 2 tablespoons olive oil; 2 onions, sliced; 4 garlic cloves, crushed; 4 sprigs thyme; 1 bay leaf; 700ml beef stock; Boiled potatoes tossed with chopped flat-leaf parsley, to serve; 2 cups flat-leaf parsley leaves; 3 cups mint leaves; 2 tablespoons small salted capers*, rinsed; 2 garlic cloves, chopped; 1 tablespoon Dijon mustard; 1 tablespoon white wine vinegar; 150ml extra virgin olive oil

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A pot-roast is a simple way to liven up the week. This one's hearty and delicious with the tangy salsa verde.

750ml bottle good-quality red wine
1kg skirt steak, cut into 3cm chunks
2 tablespoons plain flour, seasoned with salt and pepper
2 tablespoons olive oil
2 onions, sliced
4 garlic cloves, crushed
4 sprigs thyme
1 bay leaf
700ml beef stock
Boiled potatoes tossed with chopped flat-leaf parsley, to serve

Salsa verde

2 cups flat-leaf parsley leaves
3 cups mint leaves
2 tablespoons small salted capers*, rinsed
2 garlic cloves, chopped
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
150ml extra virgin olive oil

Method

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.

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.

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.

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

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