Beef Pot Roast

Beef Pot Roast


1kg beef cheeks
1 bottle of red wine
Handful of bay leaves
3 star anise
5 medium brown onions

Red wine sauce:

250mL red wine
250mL water
800mL gravy

Horseradish cream:

100mL whole egg mayonnaise
100mL sour cream
3 Tbs horseradish cream
Chopped parsley
Salt and pepper


Marinate beef cheeks overnight in bay leaves, star anise and enough red wine to cover.

Seal beef on a hot grill plate and heavily season with salt and pepper.

Place in a deep baking dish and cover with 4cm of thinly sliced onions; cover with red wine sauce.

Cover with aluminium foil and braise in a pre-heated 160 C fan forced oven for 3 hours or until tender.

Serve with potato mash and steamed green peas.

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