Name: Pot-roast beef with salsa verde
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 1
Cuisine: british
Ingredients: 750ml bottle good-quality red wine; 1kg beef skirt steak, cut into 3cm chunks; 40.00 ml plain flour (seasoned with salt and pepper); 36.40 gm olive oil; 2 onions, sliced; 4 garlic cloves, crushed; 4 sprigs thyme; 1 bay leaf; 700ml beef stock; Boiled potatoes tossed with chopped flat-leaf parsley, to serve; 500.00 ml flat-leaf parsley leaves; 750.00 ml mint leaves; 40.00 ml small salted capers*, rinsed; 2 garlic cloves, chopped; 23.40 gm Dijon mustard; 20.00 ml white wine vinegar; 150ml extra virgin olive oil

Pot-roast beef with salsa verde

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Prep Time:
20 minutes

Cook Time:
180 minutes

Total Time:
200 minutes

Elevate your week with a hearty pot roast featuring tangy salsa verde.

Ingredients:

750ml bottle good-quality red wine
1kg beef skirt steak, cut into 3cm chunks
40.00 ml plain flour (seasoned with salt and pepper)
2 onions, sliced
4 garlic cloves, crushed
4 sprigs thyme
1 bay leaf
700ml beef stock
Boiled potatoes tossed with chopped flat-leaf parsley, to serve
500.00 ml flat-leaf parsley leaves
750.00 ml mint leaves
40.00 ml small salted capers*, rinsed
23.40 gm Dijon mustard
20.00 ml white wine vinegar
150ml extra virgin olive oil

Instructions:

Preheat oven to 160°C. Simmer wine in a saucepan over medium heat for 5 minutes or until reduced by half. Set aside.
Coat the steak in the seasoned flour. In a large frypan over high heat, brown the steak in batches for a few minutes. Set aside on a plate. Saute the onion in the same pan until golden, then stir in the garlic and herbs.
Add the meat back into the pan with the concentrated wine and stock. Mix well, then season with salt and pepper. Transfer everything to a covered casserole dish and bake in the oven for 2 1/2 hours.
For the salsa verde, simply combine all the ingredients in a food processor and blend until you have a smooth consistency. Don't forget to season with salt and pepper to taste.
Take out the meat from the casserole dish and set it to the side. Place the dish on the stovetop over medium heat and simmer for 6-8 minutes until the sauce reduces by half and thickens.
Place the meat back into the casserole dish to warm through. Serve alongside the zesty salsa verde and the potatoes coated in fresh parsley.

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