Rosedale Black Angus Beef Roast 2 x 500 gr.

Carrots 8 pieces

Onion 1 piece

Ginger 80 gr.

Garlic 4 pieces

Bay leaves 1 

Cloves 3

 

1) In a large pot put roast beef, onion, garlic, cloves, bay leaves, salt and pepper with enough water to cover the meat.

2) Bring to boil and reduce heat to simmer gently for 3 and a 1/2 hours. Keep adding water if required to cover the meat.

3) Add carrots and 1tbsp of crushed ginger and continue simmering for 30 minutes.

4) In a coupe plate, serve sliced up beef with carrots and beef broth and garnish with coriander leaves.

For additional taste, add soy sauce/ olive oil / lime juice / julienne ginger as per preference.

 

This dish can also be enjoyed chilled during summertime.

Source: @watchyourfood