Aitchbone Roast with SauceBluff Meat Supply
30 ml (2 Tbsp) olive oil or cooking oil
1,5 – 2 kg Karan beef Silverside
1 onions, coarsely chopped
2 cloves garlic, sliced
500 ml (2 cups) beef stock
45 ml (3 Tbsp) coarsely chopped fresh thyme or 15 ml (1 Tbsp) dried
salt and freshly ground black pepper to taste
about 4 large potatoes, quartered
250 g patty pans
125 g baby marrows
125 ml (1/2 cup) cream
30 ml (2 Tbsp) cake flour for thickening
Heat oil in a heavy-based saucepan. Add beef and fry until browned on all sides.
Add onion and garlic and sauté until soft. Heat stock, add together with thyme and seasoning. Reduce heat and simmer for 1 hour or until meat is tender.
Add potatoes and boil for about 15 minutes. Add remaining vegetables and cream and simmer for a further 10 minutes.
Remove meat and carve into thin slices. If preferred, thicken sauce with a paste of flour and water. Serve beef slices with vegetables.