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
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750ml bottle good-quality red wine
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1kg beef skirt steak, cut into 3cm chunks
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2 tablespoons plain flour (seasoned with salt and pepper)
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2 tablespoons olive oil
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2 onions, sliced
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4 garlic cloves, crushed
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4 sprigs thyme
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1 bay leaf
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700ml Massel beef stock
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Boiled potatoes tossed with chopped flat-leaf parsley, to serve
Salsa verde
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2 cups flat-leaf parsley leaves
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3 cups mint leaves
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2 tablespoons small salted capers*, rinsed
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2 garlic cloves, chopped
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1 tablespoon Dijon mustard
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1 tablespoon white wine vinegar
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150ml extra virgin olive oil
Method
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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.
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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.
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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.
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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.
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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.
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Step 6
Return the meat to casserole dish to reheat. Serve with the salsa verde and the potatoes tossed in parsley.