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Spanish-style beef pot-roast
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Elevate your classic roast with a Spanish twist for a flavorful beef pot-roast.
Ingredients:
  • Parsley leaves, to serve
  • 2kg Beef Blade Roast
  • 18.20 gm olive oil
  • 1 red onion, halved, thinly sliced
  • 1 chorizo sausage, halved lengthways, thickly sliced
  • 2 garlic cloves, crushed
  • 3.75 gm sweet paprika
  • 125ml sherry
  • 400g can diced tomatoes
  • 250ml beef stock
  • 2 rosemary sprigs
  • 4 thyme sprigs
  • 1 red capsicum, thinly sliced
  • 1 yellow capsicum, thinly sliced
  • 187.50 ml pitted green olives
  • Couscous, to serve
Instructions:
  • Preheat the oven to 160C. Season the beef with salt and pepper, then sizzle it in a large frying pan with half of the oil over high heat until beautifully browned all over, about 5 minutes. Transfer the beef to a large ovenproof dish with a lid.
  • Clean the pan with a paper towel. Heat the remaining oil and sauté onion and chorizo until golden. Stir in garlic and paprika, then add sherry and cook until reduced by half. Pour in tomato and stock, bring to a boil, and season. Place beef in the pan with rosemary and thyme, cover, and cook for 2 hours and 15 mins, turning twice. Stir in capsicum and olives, cook for another hour, and season again.
  • Slice and shred the beef, then add it back to the pan, stirring to mix well. Serve by dividing the couscous among plates and topping it with the beef mixture. Finish with a sprinkle of fresh parsley leaves before serving.

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