Pot Roasted Beef with Mushrooms & Thyme

SERVES 4 PREPARATION & COOKING 1 HOUR, 25 MINUTES

1 tablespoon olive oil 1kg piece beef bolar blade

roast, fat trimmed 1 medium onion, thickly

sliced 6 garlic cloves, peeled 400g Swiss brown

mushrooms 2 tablespoons tomato paste ½ cup water 4 fresh thyme sprigs ½ small Savoy cabbage,

cut into 4 wedges olive o oil spray 4 slices wholemeal

sourdough bread ¼ cup coarsely chopped

parsley

1. Preheat oven to 160°C. 2 2. Heat oil in a flameproof, cast-iron c casserole dish with w a tight-fitting lid over medium m heat. Add beef. Cook, C turning occasionally, for fo 8 minutes or until

browned all over. Remove.

3. Add onion, garlic and mushrooms. Cook, stirring, for 5 minutes. Stir in paste and cook for 1 minute. Add water and thyme. Bring sauce to the boil. Return beef to dish. Cover. Transfer to oven and cook for 1 hour. Remove from oven and rest for 10 minutes.

4. Heat a grill pan (or grill plate) over medium-high. Spray cabbage wedges with oil. Cook for 4 minutes each side or until just cooked and light grill marks appear. Spray bread lightly with oil. Grill for 1 minute each side or until light grill marks appear.

5. Remove beef. Thinly slice 100g per serve. Serve beef with mushrooms, sauce, cabbage and grilled bread. Sprinkle with parsley.