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Chef’s Tomato and Beef Pot Roast serves 8

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My wife is Spanish and this is a Beef dish that we often have.I know this is for 8 people but it depends on appitites and you can also freeze half and defrost for another day.  Best of Luck.  Martin.

2kg of beef silverside

10 cloves of Garlic and 10 sprigs of fresh thyme

2 tablespoons of Olive Oil

425can of chopped tomatoes

375 mil of beef stock.  You can buy this or two stock cubes dissolved

60 mil tomato paste

60ml red wine vinigar

2 teaspoons chopped fresh thyme

100g quince paste or half a jar of redcurrent jelly reduced to make a rich sauce.

 

Method:

Cut 10 deep slashes in the top of the beef joint.  insert the garlic cloves along with the thyme deep into the slashes.

Heat oil in a large pan and cook the beef until well browned all over.  Add the tin of chopped tomato  and all the remaining ingredients, simmer covered for about two hours until the meat is tender.

Remove the beef from the pan, cover in foil and set aside but keep warm.  Boil the tomato mixture in a pan, uncovered for about 15 minutes or until thickened slightly.

Serve by slicing the beef thinly, and spoon over the tomato sauce.

Serve with fresh greens, carrots and potatoes.

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