Beef Pot Roast

Beef Pot Roast

Ingredients

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 tbsp horseradish cream
Chopped parsley
Salt & pepper

Method

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 preheated 160°C fan forced oven for 3 hours or until tender.

Serve with potato mash and steamed green peas.


More Recipes

Sandwich of Swede Confit, Pork Kassler and Horseradish Mayonnaise

Jean Michel Gerst's personal take on the Reuben sandwich.

Venison Steak with Chocolate Sauce

Venison and dark chocolate is a match made in heaven, especially accompanied by honeyed dutch carrot...