Name: Balsamic beef with caramelised red onions
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 6
Ingredients: 1 kilogram beef bolar blade roast; 2 tablespoon vegetable or olive oil; 2 teaspoon chopped thyme leaves; 2 teaspoon french mustard; 1 clove garlic, crushed; 4 small beetroot; 4 small red onions; 3/4 cup beef stock; 1/2 cup balsamic vinegar; 1/3 cup firmly packed brown sugar; 1 bunch silverbeet, trimmed, shredded coarsely; 20 gram butter; mashed potato, to serve; salt and pepper, to season

Ingredients

1 kilogram beef bolar blade roast

2 tablespoon vegetable or olive oil

2 teaspoon chopped thyme leaves

2 teaspoon french mustard

1 clove garlic, crushed

4 small beetroot

4 small red onions

3/4 cup beef stock

1/2 cup balsamic vinegar

1/3 cup firmly packed brown sugar

1 bunch silverbeet, trimmed, shredded coarsely

20 gram butter

mashed potato, to serve

salt and pepper, to season

Method

1.Preheat oven to 180°C (160°C fan-forced). Place beef in a medium roast in pan. Rub all over with half of the oil. Season. Spread top of beef with combined thyme, mustard and garlic.

2.Wash beetroot well. Trim stalks, leaving 2cm attached. Peel onions; trim root end. In top of each onion, cut a cross about 1.5cm deep. Add beetroot and onions to pan with stock. Drizzle onions with remaining oil. Bake, uncovered, 30 minutes. Spoon pan juices over vegetables and beef once during cooking.

3.Combine vinegar and sugar in a small bowl. Remove pan from oven. Spoon vinegar mixture over beef and onions. Bake, uncovered, further 30 minutes for medium, or until cooked to your liking. Remove pan from oven.

4.Spoon pan juices over beef. Transfer beef to a heatproof plate and cover loosely with foil. Stand 15 minutes, to rest. Set aside beetroot 5 minutes, or until cool enough to handle. Peel cooled beetroot. Return onions to oven. Bake further 10 minutes, until soft and caramelised.

5.Place silverbeet and 2 tablespoons water in a large saucepan over moderate heat. Cook, covered, 2 minutes, or until just wilted. Drain well. Add butter; toss until melted.

6.Strain roasting pan juices through a fine sieve. Slice beef. Serve with onions, beetroot, silver beet, pan juices and potato.

Roasting time for beef is about 30 minutes per 500g. To be precise, use a meat thermometer.
Note

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Ingredients

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