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

Prep Time : 0:20 | Cook Time : 3:00 | Total Time : 3:20 | Serving : 6 person.

Ingredients

• 750ml bottle good-quality red wine

• 1kg beef 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 Massel 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

• 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.

• 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.

• 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.

• 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.

• 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.

• Step 6

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