Croatian Pot-Roast Beef
Croatian Pot-Roast Beef

Ingredients

Method

  • 1.5kg silverside beef joint
  • 4 halved garlic cloves
  • 50g smoked bacon bits
  • 4 tbsp balsamic vinegar
  • 125ml olive oil
  • 3 onions, quartered
  • 3 stalks of celery, sliced
  • 3 carrots, sliced
  • 750ml red wine
  • 2 apples, peeled and cut into 8
  • 8 prunes
  • 3 tomatoes, chopped
  • 1 sprig of thyme
  • 2 bay leaves
  • 1 sprig of rosemary
  • Salt and pepper
  • Pierce the meat with a sharp knife, and push in the garlic slices and bacon bits. Put the beef in a dish, pour the balsamic all over, and cover. Leave in the fridge for an hour. Preheat the oven to 160C.
  • Season the beef well, heat up 2 tbsp of olive oil in a lidded casserole and brown the beef joint all over. Add the remaining oil, the celery, onions, carrots and wine. Bring to the boil, then cover and transfer to the oven for an hour.
  • Remove from the oven, add the apples, tomatoes, prunes, some sugar, and the herbs. Return to the oven for another hour with the lid on, until everything is tender. Remove the meat, veggies, and fruit from the sauce and keep warm, then heat the sauce to reduce to a thicker consistency. Carve the meat, and pour over the sauce to serve.
1 hr
4 serving
This recipe pairs perfectly with the Spinifex 'Garcon' Grenache 2020 from Barossa Valley, Australia.

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